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Ingredients
- 1 cup warm water
- 1 tablespoon beef base
- 1/2 pound sliced fresh mushrooms
- 1 large onion, coarsely chopped
- 3 garlic cloves, minced
- 1 boneless beef chuck roast (3 pounds)
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 package (28 ounces) frozen O'Brien potatoes
- EGGS:
- 2 tablespoons butter
- 10 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Minced chives
Directions
- 1. In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low until meat is tender, 6-8 hours.
- 2. Remove roast; cool slightly. Shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices.
- 3. For eggs, in another skillet, heat 1 Tbsp. butter over medium-high heat. Break 5 eggs, 1 at a time, into pan. Sprinkle with 1/4 tsp. each salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if preferred. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
Nutrition Facts
2/3 cup hash with 1 egg: 429 calories, 24g fat (8g saturated fat), 281mg cholesterol, 306mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 35g protein.
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