Ranchero Beef Hash

For hash, place potatoes in a 1-1/2-quart microwave-safe casserole. Add 2 tablespoons water. Cover and cook on 100 percent power (high) power for 5 to 7 minutes or just until tender, stirring once. Drain potatoes.

In large skillet heat oil over medium-high heat. Add potatoes. Cook, stirring occasionally, until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast and gravy , using a spoon to break beef in bite-size pieces; heat through. Season to taste with salt and pepper. Keep warm.

In extra-large skillet melt butter over medium heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, until whites are set and yolks begin to thicken. (For more doneness, turn eggs and continue cooking 30 seconds.)

Divide hash among plates . Top with one egg and salsa . Serve with tortilla strips. Makes 4 servings.

Cut each tortilla into 6 wedges. Place wedges in a single layer on an ungreased baking sheet . Bake in a 350 degree F oven for 5 to 10 minutes or until crisp.