Roast Beef Hash

Instructions

1. Parboil the potatoes
   Place the diced potatoes in a large pot of cold, salted water. Bring to a boil and cook for 5-7 minutes until just tender but still firm. Drain well and set aside to cool slightly.
2. Sauté the vegetables
   In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon of butter and the oil over medium heat. Add the onions and bell pepper, cooking for 5-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Brown the potatoes
   Increase heat to medium-high and add the parboiled potatoes to the skillet. Cook without stirring for 3-4 minutes to allow them to brown on the bottom. Add another tablespoon of butter, flip the potatoes, and cook for another 3-4 minutes until golden and crispy on multiple sides.
4. Add the beef and seasonings
   Add the diced roast beef, Worcestershire sauce, thyme, and paprika to the skillet. Season with salt and pepper. Stir gently to combine and cook for 5 minutes, allowing the beef to heat through and crisp slightly on the edges.
5. Create a crust
   Press the mixture down with a spatula to create a somewhat even layer. Add the remaining tablespoon of butter around the edges of the pan and allow the hash to cook undisturbed for 4-5 minutes until a crispy crust forms on the bottom.
6. Serve
   If desired, create four wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks are still runny. Garnish with fresh parsley and serve immediately with hot sauce or ketchup on the side.