Roast Beef Skillet Hash

It was a fall type of weekend.  I made an easy peasy pot roast and wanted some tasty brunch.  So, we turned our pot roast into a delicious breakfast hash.  If you missed the pot roast post, you can find it here: Nearly No Prep Pot Roast

I recommend making this tasty breakfast in a cast iron skillet.  We got the Lodge cast iron skillet for our wedding two years ago and have fallen in love with it.  You can nab one here:

Ingredients:
Left over post roast
Left over mini potatoes
Left over onions
Reserved Au Ju
Butter
Eggs - as many you need for your group, 2-3 per person (or more for the really hungry!)

Prep:
Preheat oven to 400 degrees.

Heat about 1/2 to 1 tablespoon of butter is cast iron skillet on medium high to high heat.  Coarsely dice up onions to preferred size.  Toss in skillet and begin reheating onions.  Quarter left over mini potatoes and brown in skillet.  Dice roast beef and add to skillet once the potatoes have browned. Heat until roast beef is warmed, stirring with spatula to heat evenly.  Add 1/4 to 1/2 c of reserved ju to skillet.  Crack eggs on top of skillet hash and sprinkle with salt and pepper.  Place entire skillet in oven on middle rack.

Bake for about 6 minutes or until eggs are cooked to preferred doneness.  Cooking time will very based on your oven.  I like mine more done to avoid "wet" egg whites.

Remove from oven and slice with spatula to serve!