For best results, try to dice the potatoes, onion, and leftover meat into uniform 1/4-inch pieces. The potatoes should be drained of any water and patted dry before cooking.
- 6 slices bacon
- 6 to 8 cooked potatoes, peeled and diced into uniform pieces
- 1 medium onion, diced into uniform pieces (about 1 cup)
- 2 tbsp. butter
- 1 to 2 cups leftover meat (lamb, steak, ham, or pork), diced into uniform pieces
- 5 to 6 eggs
Finely dice bacon and fry over medium heat in a large pan until crisp (cast iron works well for this). Remove cooked bacon from pan and drain off all but 4 tablespoons of bacon grease. Add diced potatoes to pan and stir-fry in bacon fat until browned and crisp; remove from pan. Melt butter in pan; add chopped onions and sauté just until limp. Add chopped meat and brown, about five minutes. Reduce heat to low; return bacon and potatoes to pan, mixing all ingredients and heating until warm.
In a separate pan, fry the eggs "sunny-side up." Transfer the hash to individual plates and crown with a fried egg on top of each serving.