Ingredients
1 3/4 pounds Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
6 tablespoons Olive Oil, divided
2 medium-size Yellow Onions, thinly sliced (about 3 cups)
1 large Red Bell Pepper, thinly sliced (about 1 1/4 cups)
1 large Carrot, peeled and finely chopped (about 3/4 cup)
2 Garlic, cloves, chopped
1 1/4 teaspoons kosher Salt, divided
3/4 teaspoon Black Pepper, divided
2 cups coarsely chopped drained cooked Chuck Roast (from Oven-Braised Pot Roast)
4 large Eggs, poached
2 tablespoons chopped Fresh Chives
Instructions
Preheat oven to 325°F. Toss potatoes with 1 tablespoon oil on a baking sheet; spread evenly. Bake at 325°F until just tender, about 45 minutes.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 10 minutes. Place onion mixture in a medium bowl.
Heat remaining 3 tablespoons oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Top with eggs; sprinkle with chives.