roast-beef-vegetable-hash-240786.json

{
    "directions": [
        "1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.",
        "2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.",
        "3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately."
    ],
    "ingredients": [
        "2 pounds russet potatoes, peeled and cut into 1/4-inch dice",
        "1/2 pound leftover roast beef/epi:recipeLink, cut into 1/4-inch dice",
        "1/4 pound thick-sliced bacon, cut into 1/4-inch dice",
        "1 onion, chopped",
        "1 each red and green bell pepper, seeded and cut into 1/4-inch dice",
        "1/4 teaspoon nutmeg",
        "Salt and pepper, to taste",
        "1 tablespoon orange zest",
        "4 tablespoons chopped parsley",
        "6 poached eggs, for serving"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Egg",
        "Potato",
        "Side",
        "Bacon",
        "Bell Pepper",
        "Fall",
        "Winter",
        "Parade"
    ],
    "title": "Roast Beef Vegetable Hash",
    "url": "http://www.epicurious.com/recipes/food/views/roast-beef-vegetable-hash-240786"
}