Leftover Pot Roast Hash

• 2 tablespoons olive oil
• 2 cups cabbage, shredded
• 2 teaspoons fresh thyme, leaves
• 1 cup onion, minced
• 2 cups beef roast, cooked minced
• 2 cups potatoes, cooked diced
• 2 cups carrots, cooked diced
• 1 1/4 cups beef gravy
• 1/4 cup beef broth (optional)
• 1/2 teaspoon dill weed (optional)
• 1/4 pepper (to taste)
• Worcestershire sauce, to taste
• parsley, minced
• 4 -6 eggs (optional)

1. Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
2. Stir in rest of ingredients, keep burner at medium.
3. Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
4. Add small amounts of beef broth IF it looks too dry.
5. Start fixing your eggs-either poach or fry.
6. Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
7. Plate, sprinkle on parsley.
8. Top each portion with 1 egg.

olive oil, cabbage, fresh thyme, onion, beef roast, potatoes, carrots, beef gravy, beef broth, dill, pepper, worcestershire sauce, parsley, eggs

Taken from www.food.com/recipe/leftover-pot-roast-hash-423874 (may not work)