4 slices of bacon, diced
3 C. leftover potatoes, 1/4" dice (Note)
1 to 1 1/2 C. leftover beef roast or steak, in 1/4" dice
1 medium onion, chopped fine
1/2 each med. to lg. red & green bell pepper, in 1/4" dice
large pinch of mace (or nutmeg)
1/4 tsp. dried thyme
black pepper to taste
1 T. dried parsley or 2 T. fresh, minced parsley
1 to 2 eggs for each person
Place 1 tsp olive oil in a large, heavy non-stick skillet with the diced bacon. Stir to render fat, until bacon is cooked but not yet crisp. Drain well. Add another tsp. olive oil and the onion and bell peppers to the bacon. Stir until veggies are soft.
Place potatoes and beef in a bowl. Sprinkle with seasonings. Add bacon and veggie mixture and toss to mix. Add another tsp. olive oil to pan and heat. Add potato-beef mixture and press flat with a turner. Cook on medium heat until potatoes are browned; turn in sections and brown other side. If skillet isn't large enough, divide mixture and cook in two parts.
While second side is browning, poach eggs or fry easy over. Salt and pepper to taste. Top each serving of hash with a soft egg or two. Delicious!!!
Note: If you don't have leftover potatoes, cut some raw peeled potatoes into small dice and boil in salted water only until tender. Drain well in a colander.