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4
servingsEasy
30 min
By Mark Bittman
Published 2005
The ideal dish for when you have leftover meat and potatoes, this can also be made from scratch, by cutting raw potatoes into small cubes and browning them, then cutting meat into small cubes and browning it with the onions. This preparation is undeniably more elegant, but the recipe here, I feel, is more in tune with the spirit of the dish.
If you don’t like the idea of raw egg (which, I assure you, is entirely in keeping with tradition), fry or poach the eggs, then top the hash wi
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