Potato-Chile Hash

Yesterday I discovered some left-over roasted potatoes which looked like a promising start for breakfast.So, I chopped enough of them to cover the bottom of a 10-inch nonstick frying pan. Covered the pan until the potatoes were warmed through. Then I took the lid off, put some chopped green chile on top and let the mixture cook until the bottom of the potatoes were crispy. Put an egg on top of the hash, sprinkle with salt and pepper to taste, replace cover and cook until the white is set. Breakfast has rarely tasted better.