Clean the meat and season with salt and pepper (both sides) and set aside.

Place a saucepan/pot over medium heat, add water season with salt and parboil the diced potatoes (peeled or unpeeled). TIP: add some splash of vinegar to keep the potatoes firm and parboil for about 4-5 minutes. Drain and set aside.

Heat a skillet/pot over medium heat and heat the oil. Add the seasoned beef and brown on both sides about 6-8 minutes.

Remove, allow the beef to cool down then dice up into bite size and set aside.

Add the parboiled potatoes and lightly brown the potatoes. Add the diced onion and chopped cabbage, and beef, stir to combine and continue to cook for about 2-3 minutes or until everything heats up, stir occasionally as you cook.

Add hot sauce, salt, and pepper and continue to cook for about 3-5 minutes until the cabbage softens.

Prepare the sunny side eggs: Place sauté pan over medium heat and melt the butter.

 Crack the eggs into a small bowl one at a time to avoid shell being dropped into the pan, and gently pour into the butter then crack the remaining eggs and add to the pan.

 Season with salt and pepper and cook for about 3 minutes until the white eggs are set. Cover and cook on low heat until the yolks are cooked to your preference. 

Serve

Roasted beef hash with egg and hot peppermint chocolate. Enjoy!