Beef Hash and Eggs

In 12-inch skillet, heat oil and butter over medium heat.

Add potatoes and cook without stirring for 5 minutes.

Sprinkle with thyme, salt and pepper and cook for 5 minutes, stirring occasionally, until potatoes are tender and lightly browned.

In small bowl, with fork, gradually stir beef broth into flour until smooth.

Pour evenly over potatoes.

With spatula, firmly flatten and cook without stirring for 5 minutes until sauce is thickened. Next, stir in roast beef.

Make shallow indents in hash and break an egg into each one.

Cover and cook 3 to 5 minutes until eggs are cooked as desired.

Sprinkle with parsley or onion and serve.