Roast-Beef Hash

• Leftover roasted sirloin, chopped into medium-size pieces
• Leftover roasted root vegetables
• 2 tablespoons butter
• 2 eggs
• Salt
• freshly ground black pepper to taste
• Pinch of sweet Spanish paprika

1. Heat 1 tablespoon butter in a large pan over medium heat until it foams.
2. Add the leftover vegetables and cook for 3 minutes.
3. Add the meat and stir to combine.
4. Cook until the hash is hot, about 4 minutes.
5. Season with salt and pepper to taste.
6. After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams.
7. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
8. Place the hash on a platter, with the eggs on top.
9. Dust lightly with paprika and serve.

sirloin, root vegetables, butter, eggs, salt, freshly ground black pepper, sweet spanish

Taken from cooking.nytimes.com/recipes/1013005 (may not work)