This is my all-time favorite breakfast. It’s best made from carefully engineered leftovers at least a day in advance for superior flavor 
development. It is just the right dish to warm up January’s first chills.  
3 large red-skinned potatoes 
2 tablespoons olive oil
2 tablespoons butter
2 yellow onions, diced
2 stalks celery, chopped fine
2 cloves garlic, minced
3 cups shredded roast, boiled or corned beef
½ cup beef broth
½ cup cream
2 teaspoons dried thyme
1 teaspoon fresh grated nutmeg
½ teaspoon kosher salt
4 fried eggs (optional)
4 slices sourdough toast (optional)
1. Bring a medium saucepan full of water to a boil and cook potatoes until tender. Drain, cool and dice into 1-inch cubes.
2. In a large skillet, heat oil and butter over medium heat. Add potatoes and cook, stirring until they begin to brown. Add onions, celery and garlic, and cook until translucent. Add shredded beef and cook until warmed through, about 5 minutes.
3. Add broth, cream, thyme, nutmeg and salt, and stir to incorporate. Remove from heat and transfer to a greased casserole dish. Cover and refrigerate overnight. 
4. To reheat, uncover and place in a preheated 200˚ oven for 2 hours or a 350˚ oven for 1 hour. Serve each portion with a side of toast and top with a fried egg.
Try making this dish with a few variations, like roast pork, turkey or sweet potatoes.