Smoked Beef Tenderloin Potato Hash

Ingredients

• 1 lb. Smoked Beef Tenderloin, cooked and cubed

• 1 lb. new potatoes, cubed

• 1 Tbsp. olive oil, divided

• ¼ tsp. Kosher salt

• ¼ tsp. coarse ground black pepper

• 1 cup onion, chopped 

• 2 cloves garlic, minced

• ½ cup red bell pepper, chopped

• 4 eggs

• Salt and coarse ground black pepper to taste

Preparation

1. Preheat oven to 400℉.

2. In a large bowl, toss potatoes, ½ Tbsp. olive oil, salt and pepper until potatoes are well coated. Transfer potatoes onto a sheet pan in a single layer. Roast in oven 45 minutes to 1 hour flipping twice during cooking until potatoes are evenly brown and crisp. Set aside.
   

3. Heat remaining oil in a large nonstick skillet over medium heat. Crack 4 eggs into skillet and cover tightly with a lid. Cook for 3 minutes or until whites are set. Remove eggs from pan and set aside.
   

4. Add onion and red bell pepper to pan; cook 5 minutes or until tender, stirring occasionally.  Add garlic, cook an additional 1 minute. Add potatoes and tenderloin, stirring until heated but careful to not overcooked.  Keep warm.  

5. Divide hash mixture evenly on 4 serving plates; top each serving with 1 egg.  Season with salt and freshly ground pepper.