Danish Hash With Fried Eggs (4 servings) 1/2 cup butter or margarine 2 large onions - finely chopped 2 cup peeled cooked potatoes - cut in 1/2 inch cubes 3 cup cooked lean beef - cut in 1/2 inch cubes 1/4 cup beef broth 1 teaspoon Worcestershire 1/2 teaspoon salt 1/8 teaspoon pepper 4 large eggs butter lettuce and cherry tomatoes for garnish coarse (kosher-style) salt (optional) In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish This is truly the best hash and eggs I've ever had. It's flavored with beef broth, sauteed onions and Worcestershire. Mr Breakfast would like to thank Saunny for this recipe. Recipe number 950. Submitted 4/5/2003.