Categories: Meals
Ingredients
- 1 3/4 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 6 tbsp. olive oil, divided
- 2 medium-size yellow onions, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large carrot, peeled and finely chopped
- 2 garlic cloves, chopped
- 1 1/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divide
- 2 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
- 4 large eggs, poached
- 2 tbsp. chopped fresh chives
Directions
-
Preheat oven to 325. Toss potatoes with 1 tbsp. oil on a baking sheet; spread evenly. Bake at 325 until just tender, about 45 minutes.
-
Heat 2 tbsp. oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 tsp salt and 1/4 tsp black pepper; saute 10 minutes. Place onion mixture in a medium bowl.
-
Heat remaining 3 tbsp. oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 tsp salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 tsp salt and remaining 1/2 tsp black pepper. Top with eggs; sprinkle with chives.