Roast beef hash and eggs
Roast beef hash and eggs Gold potatoes 1 lb Yukon, unpeeled, 3/4 inch diced 2 tsp white vinegar Legitimate salt and newly ground dark pepper 4 oz General thick-cut smoked bacon, 1/2 inch diced Great olive oil 2 containers cut yellow onion (2 onions) 12 oz (1-inch thick, cut) cooked dish meat, cut into solid shapes 1 inch 6 oz Brussels grows, tips, furnished with wraps meagerly cut ½ tsp Sriracha 1 Tbsp unsalted spread 4 additional extensive eggs 4 (1/2-inch thick) cuts of bread from a boule, or lines of toasted 2 Tbsp minced chives and serving Reprimand BEFOREHAND 1. Spot the diced potatoes in a pot them down the middle, add water to cover by 2 inches, in addition to vinegar, 2 teaspoons of salt. Heat to the point of boiling, lower warmth and stew for 5 minutes. Channel and put aside. 2. Then, heat a huge (12-inch) saute skillet over medium warmth, including the bacon and saute for 6 to 8 minutes, until daintily sautéed. Transport bacon to