You need:

• 2 or 3 large potatoes, baked (or boiled), then cut into small cubes (taking into consideration the size of the group you're feeding, and the size of the skillet you're using)
• Leftover steak: I had about 1 cup last time I made it, but more would be even better
• 2 T. butter
• 2 T. olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• a few red pepper flakes, to your taste
• 1 sprig of fresh rosemary, chopped
• 1 t. parsley, chopped
• 1/2 cup cream
• 1 egg per person

Instructions:

1. Melt butter and heat olive oil in a large cast-iron skillet over medium heat, and add potatoes, stirring them from time to time, until they have turned golden, about 10 minutes.
2. Add the onions, and cook them until they have turned translucent, and the potatoes are beginning to crisp: another 10 minutes or so.
3. Add the steak, garlic, red pepper flakes, and whatever herbs - rosemary, or whatever else - you have chosen to use.
4. Season with salt and freshly ground black pepper. Cook for another minute or two: you don't want to burn the garlic, but you do want to cook the raw bitterness out.
5. Finally, pour the cream over the entire skillet. Stir it about, and then use your spatula to press it all down firmly, and turn up the heat, slightly. This will enable you to form a final crust. When the cream has disappeared into the hash, after about 8 minutes more, your hash should be done.
6. Top each serving with an egg, fried sunny side up, and season again with salt and pepper.

Source:  That Susan Williams