Ingredients
1 cup warm water1 tablespoon beef base1/2 pound sliced fresh mushrooms1 large onion, coarsely chopped3 garlic cloves, minced1 boneless beef chuck roast (3 pounds)1/2 teaspoon pepper1 tablespoon Worcestershire sauce1 package (28 ounces) frozen potatoes O’Brien EGGS:2 tablespoons butter10 large eggs1/2 teaspoon salt1/2 teaspoon pepperMinced chives
Preparation
In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast; cool slightly. Shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices.
For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break 5 eggs, 1 at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
