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Swedish Hash

2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
5 to 6 medium potatoes, neatly diced into 1/4-inch
(5 mm) pieces (about 4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced into
1/4-inch (5 mm) pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced
into 1/4-inch (5 mm) pieces (about 1 cups, 250 ml)
2 cups (500 ml) finely chopped onions
Salt and freshly ground pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs

Heat the butter and oil in a large, heavy skillet over moderate
heat and cook the diced potatoes for 15 to 20 minutes, stirring
frequently, until they are crisp and golden. Remove from the
pan and drain on paper towels. Add the onions, along with a
little more butter or oil if necessary, and cook until they are
soft and transparent but not brown. Add the diced meats and
cook for about 10 minutes, stirring frequently, until the meat
cubes are lightly browned on all sides. Stir the potatoes into
the meat mixture and cook briefly until the potatoes are hot.
Add the salt and pepper and sprinkle with the parsley. Place
individual servings on warm plates and top with a fried egg.
Serves 4 to 6.