2 cups shredding meat from the Slow-Cooker Pot Roast
3/4 cup vegetables from Slow-Cooker Pot Roast
1 Tbsp butter
5 eggs
1/4 tsp salt
1/4 tsp pepper
Minced chives
Instructions
In a large skillet, cook potatoes according to package directions.
Stir in shredded meat and vegetables; heat through.
In another skillet, heat butter over medium-high heat. Break eggs,
one at a time, into pan. Sprinkle with salt and pepper. Reduce heat
to low. Cook until desired degree of doneness is reached. Serve
eggs over has; sprinkle with chives.
Originally Submitted
5/25/2015
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