Instructions: 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.

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