Danish Hash with Fried Eggs1
By Just A Pinch KitchenCrew
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- 1/2 c
- 2 large
- finely chopped onions
- 2 c
- potatoes, cooked and diced
- 3 c
- cooked lean beef, cut in 1/2" cubes
- 1/4 c
- beef broth
- 1 tsp
- worcestershire sauce
- 1/2 tsp
- 1/8 tsp
1In a wide frying pan over medium heat, melt 3 tablespoons of butter.
2Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).
3When onions are cooked, transfer to another container and keep warm.
4Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm.
5Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.
6Add beef to container with onions and potatoes; keep warm.
7Again using the same frying pan add broth, worcestershire, salt and pepper.
8Cook over high heat until reduced by about half; then pour over hash mixture.
9Mix lightly but thoroughly.
10Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.
11Spoon hash onto a warm platter and arrange eggs on top.
12Garnish with the lettuce and tomatoes.