Serves 2
You can cook the potatoes in the oven while the meat is braising (in that case, because the oven is lower, roast them for about 1 1/4 hours).
| 4 | medium russet or Yukon Gold potatoes |
| 4 | tablespoons olive oil |
| 1 | medium onion, thickly sliced |
| About 1 cup shredded leftover braised beef | |
| 1 | tablespoon butter |
| 2 | eggs |
| Salt and pepper, to taste |
1. Set the oven at 400 degrees. Prick the potatoes well all over with a fork. Place them in a roasting pan and cover tightly with foil. Roast for 1 hour or until the potatoes are tender. When they are cool, slice the potatoes into wedges.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When it is hot, add the onion. Cook for 3 minutes or until the onion starts to wilt. Add the beef and cook for 2 minutes or until it starts to brown. Remove the meat mixture from the pan and transfer to 2 plates; keep warm.
3. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the potato wedges. Cook for 10 minutes or until they are crispy on one side. Turn them and brown about 5 minutes more on another side.
4. Meanwhile, in a small nonstick skillet, heat the butter over medium heat. When it melts, add the eggs and cook gently sunny side up just until the whites are set and the yolks are warm but still runny. Sprinkle with salt and pepper.
5. Spoon the potatoes onto the meat and onions. Top each with an egg. Jonathan Levitt
