Southern Hash

Southern Hash w/ Poached Egg

I like to cook a pot roast just so I can fix this hash the next day. Carolyn Hillje

2 ½ c. cooked potatoes, cubed (better w/ leftover roast potatoes)

½ c. carrots, cooked, cubed

2 c. leftover roast, cubed

½ c. onion, chopped

1 t. salt, to taste

¼ t. pepper, to taste

2 T. bacon drippings

2 T. butter

eggs (one per person)

In a large bowl, toss potatoes, carrots, roast, onion, salt, and pepper. Be careful not to mash potatoes and carrots. In a 10 inch skillet, heat bacon drippings and butter. Pour potato mixture into the skillet, pressing down to make an even layer. Cook over medium-high heat shaking skillet occasionally until brown and crispy on bottom. Remove from heat. Make indentations in the hash and break an egg into each. Cover and cook over low heat until eggs are set, about 5-10 minutes. Serve with catsup or hot sauce.