Pot Roast Hash

Ingredients

• 2 cups cooked pot roast, diced
• 3 medium potatoes, peeled and diced
• 1 large onion, diced
• 2 carrots, diced
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 4 eggs, optional for serving

Instructions

1. Melt butter in a large skillet over medium-high heat.
2. Add diced onions and carrots, cook for 5 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in diced potatoes and cook for 8-10 minutes, stirring occasionally, until potatoes begin to brown.
5. Add diced pot roast, thyme, and paprika. Mix well and cook for 5 minutes.
6. Season with salt and pepper to taste.
7. Continue cooking for another 5 minutes until potatoes are crispy on the edges.
8. Garnish with fresh parsley and serve. Top with a fried egg if desired.

Notes

• Use leftover pot roast from a previous meal to save time.
• Cut potatoes into small, uniform pieces for even cooking.
• For extra crispy hash, resist stirring too frequently in the last 5 minutes.
• This dish reheats well in a skillet or oven at 350°F for 10-15 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• A cast iron skillet works best for achieving crispy edges.