Recipe information
Yield
serves 4. serving size: 1 cup of hash with 1 egg.
Ingredients
Preparation
Step 1
In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
Step 2
Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
Step 3
Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
Step 4
Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
Step 5
Season with the salt and pepper and heat thoroughly for 2 minutes.
Step 6
In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.
Step 7
Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.
