Hamburger hash with a poached egg

Dice the potatoes: slice a quarter inch off the bottom so it sits flat, cut slices of even width, cut into sticks (stacking a couple), then cut across into uniform cubes. Hold in cold water so they do not brown.

Melt butter in olive oil over high heat.

Add one pound of ground beef and break it up with a flat-edged utensil to about the size of the potato cubes, about five minutes.

Add the drained potatoes and a big pinch of salt. Reduce to medium high and cook, stirring occasionally, until the potatoes start to soften; after each stir, smooth and press the hash against the bottom of the pan so it crusts.

When the potatoes test tender, add diced onion and mushroom with a big pinch of salt; cook, stirring, smoothing and pressing, until softened and coloured.

Season with black pepper, a few shakes of cayenne and a little pinch of dried rosemary.

Add diced red and green peppers (or red bell and poblano) with a pinch of salt; cook until the peppers are tender and the hash is dark and crusty.

Taste and check seasoning, stir in sliced green onions and cook a few more minutes; take off the heat.

Serve topped with a poached egg, a shake of cayenne and a pinch of sliced green onions.

Variation: for cheeseburger hash, stir in a big handful of sharp cheddar when the green onions go in.