Ranchero Beef Hash

1 lb. small red potatoes, chopped
2 tbsp. cooking oil
1 med. carrot, shredded (I leave this out)
leftover roast or steak, chopped
Salt and ground pepper
1 tbsp. butter
4 eggs
salsa

For hash, place potatoes in a 1 1/2 quart microwave safe dish.  Add 2 tbsp. water. Cover and cook for 5-7 minutes in microwave, stirring once.  Drain potatoes.

In a large skillet heat oil over med. high heat. Add potatoes. Cook, stirring occasionally until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast or steak, using a spoon to break beef in bite-size pieces, heat through.  Season to taste with salt and pepper. Keep warm.

In large skillet melt butter over med. high heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3-4 minutes, until whites are set and yolks begin to thicken. For more doneness turn egges and continue cooking 30 seconds.
Divide hash among plates. Top with one egg and salsa.