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

1. 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.

2. 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.

3. 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.

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