Temps de cuisson: 1 hrs Portions: 4
2 lb pot roast
6 russet potatoes, peeled, diced 1 inch cubes
1/2 green pepper, small dice
1/2 Onion, small dice
Salt and pepper to taste
2 clove garlic
1 bay leaf
2 bullion cubes
1 tablespoon onion powder
1 green onion, sliced on bias
4 cherry tomatoes, diced
1/2 cup shredded cheddar cheese
3 tablespoons vegitable oil
1 tablespoon butter
Place pot roast in crock pot with enough water to cover meat one inch. To this add garlic cloves, bay leaf, bullion cubes, salt and pepper and onion powder. Cook meat on high for 8 hrs, then reduce heat to low for another 8hrs until meat is tender and shreds easily.
Par boil diced potatoes in salted water and drain well. Place vegetable oil in a large heavy skillet until hot. Add to the oil the diced onions and green pepper and saute for one minute until soft. Add potatoes and season with salt and pepper to taste. Cook potatoes, turning occasionally until golden in areas and tender. Place potatoes on 4 plates equally.
Place shredded pot roast over the potatoes evenly.
Add butter to the same skillet and fry 8 eggs to order. Place two eggs over potatoes and pot roast.
Garnish dishes with shredded cheddar cheese, green onions, diced tomatoes. Enjoy!