roast beef hash

i roasted half of a beef tenderloin this week. we had beef tenderloin salad for lunch. if i don't use the beef, i'll make this tomorrow for lunch.

* 2 pounds russet potatoes, peeled and cut into 1/4-inch dice
* 1/2 pound leftover roast beef/ cut into 1/4-inch dice
* 1/4 pound thick-sliced bacon, cut into 1/4-inch dice
* 1 onion, chopped
* 1 each red and green bell pepper, seeded and cut into 1/4-inch dice
* 1/4 teaspoon nutmeg
* Salt and pepper, to taste
* 1 tablespoon orange zest
* 4 tablespoons chopped parsley
* 6 poached eggs, for serving

Preparation

1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.

2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.

3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.