Ingredients:

2 baking potatoes, peeled and dice into 1/2-inch cubes
1 onion, cut into 3/4-inch pieces
1/2 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, coarsely chopped
1 tablespoon all purpose flour
3/4 cup beef broth
2 tablespoons bottled beet horseradish
1 tablespoon Worcestershire sauce
2 cups pot roast, cut into 1/2-inch cubes
Fried eggs as accompaniment

Cooking Recipe:

Add potatoes to a large sauce pan of water, bring to boil and simmer about 6 minutes, until potatoes are just tender. Drain. In a large non-stick skillet over moderate high heat cook onion and garlic in butter, until onion is golden brown. Add bell pepper and cook, stirring, about 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, about 2 minutes. Add pot roast, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp in spots, about 15 minutes. Serve with fried eggs.