Ingredients

• 1  lb. small red potatoes, chopped
• 2  Tbsp. cooking oil
• 1  medium carrot, shredded
• 1/2  recipe Cowboy Chuck Roast with Onion Gravy, (2 portions), thawed
•   Salt and ground black pepper
• 1  Tbsp. butter
• 4  eggs
•   Fresh or refrigerated salsa
• 1  recipe Tortilla Strips (optional)

Directions

1. For hash, place potatoes in a 1-1/2-quart microwave-safe casserole. Add 2 tablespoons water. Cover and cook on 100 percent power (high) power for 5 to 7 minutes or just until tender, stirring once. Drain potatoes.

2. In large skillet heat oil over medium-high heat. Add potatoes. Cook, stirring occasionally, until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast and gravy, using a spoon to break beef in bite-size pieces; heat through. Season to taste with salt and pepper. Keep warm.

3. In extra-large skillet melt butter over medium heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, until whites are set and yolks begin to thicken. (For more doneness, turn eggs and continue cooking 30 seconds.)

4. Divide hash among plates. Top with one egg and salsa. Serve with tortilla strips. Makes 4 servings.

5. Tortilla Strips: Preheat oven to 425 degrees F. Brush both sides of 4 corn tortillas with 2 teaspoons olive oil. Cut tortillas in thin strips; place on a 15x10x1-inch baking pan. Bake, uncovered, 5 minutes. Stir strips; bake 5 to 7 minutes more or until strips are lightly browned and crisp; cool.