To make a quick clarified butter for this hash—a specialty of Wollensky's Grill in New York City—put the butter in a glass bowl, then place in a microwave for 1-2 minutes, skim off the foam, and pour off the clear yellow butter for use, leaving the milky solids undisturbed in the bottom of the bowl.

3 lbs. fairly lean cap of prime rib of beef
2 large russet potatoes
8 tbsp. clarified butter (see above)
1 small onion, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
Salt and freshly ground black pepper
1 tbsp. white vinegar
6 eggs

1. Put meat in top of double boiler set over simmering water over medium heat. Cover and steam until tender when pierced with a knife, 1-1 1/2 hours. Set aside to cool, then dice and set aside again.

2. Meanwhile, preheat oven to 400°. Prick potatoes with a fork, then bake until tender when pierced with a skewer, 45-60 minutes. Set aside to cool, then peel and dice potatoes and set aside.

3. Heat butter in a large cast-iron skillet over medium-high heat. Add onions and peppers and saute, stirring frequently, until soft, about 5 minutes. Add meat and potatoes and season to taste with salt and pepper. Saute, turning hash over with a spatula occasionally, until hash is golden brown and slightly crisp, about 20 minutes.

4. Meanwhile, fill a large, deep skillet about three-quarters full with water. Add vinegar and a pinch of salt and bring to a simmer over medium heat. Crack an egg into a saucer, then carefully slip egg into simmering water. Repeat with remaining eggs and cook until whites are firm, 4-5 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Place eggs on top of hash, season to taste with salt and pepper, and garnish with sprigs of parsley if you like.