2.00 Baking potatoes, peeled, and	0.75 Cup Beef broth
into 1/2" cubes, Diced	2.00 Tbl Bottled beet horseradish
1.00 Onion, cut 3/4" pieces	1.00 Tbl Worcestershire sauce
0.50 Tbl garlic, Minced	2.00 Cup Half-inch pot roast, Cubed
0.25 Cup Unsalted butter -, (1/2	Salt, to taste
-stick)	Freshly-ground black pepper
1.00 Green bell pepper, coarsely	-to taste
-chopped	Fried eggs, as accompaniment
1.00 Tbl All-purpose flour

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 moderately-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. This recipe yields 4
servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8805 broadcast 01-23-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

08-11-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.