Roast Beef Hash and Baked Eggs, prepared the night before and cooked on Sunday morning.

I love Sunday morning breakfast, but I sure don’t like to spend a long time making it. With this tasty dish, you can prepare it the night before and cook it that morning.  All you need to do is to purchase deli roast beef, or in the case of this recipe, leftover roast beef from the French Dip Sandwich that you’ll find at Southerncookingathome.blogspot.com.

Enjoy!

Roast Beef Hash and Baked Eggs

2 tablespoons olive oil

3 medium potatoes, peeled and cut into small dice

1 cup diced onion

1/4 teaspoon dried thyme

2 cups cooked, cubed roast beef

4 eggs

salt and pepper to taste

In a medium skillet, over medium high heat, add the potatoes. Cook until tender, stirring often. When the potatoes have cooked, add the onion and cook until translucent. Add the thyme, roast beef, and salt and pepper to taste. Cook for 2-3 minutes to heat through. Taste for seasoning.

If continuing on, add the eggs as directed. If finishing the next morning, stop here, cover and refrigerate the hash.

When ready to cook, preheat the oven to 350 degrees. Add the hash to a skillet or a baking dish. Make 4 indentions in the hash and add an egg in each indention.  Bake until eggs are cooked to desired doneness. Serve immediately. Makes 2-4 servings.

Serve with your favorite bread, jam and fresh fruit.