1 pound cooked beef pot roast or brisket

½ cup water

2 tablespoons finely chopped onion

2 tablespoons finely chopped red or green bell pepper

1 teaspoon instant beef bouillon granules

1 tablespoon cooking oil

2 cups finely diced cooked potato 

1 hard-cooked egg, sliced

1 tablespoon snipped parsley

In covered skillet heat meat with water, onion, chopped pepper and bouillon for about 30 minutes or until most of the liquid is absorbed and meat will shred easily.  Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push meat mixture to one side of skillet. In open area of skillet heat oil; add potatoes.  Cook and stir meat and potatoes together in oil until mixture is heated through and almost dry. Season to taste with salt and pepper. Transfer meat mixture to serving platter. Garnish with egg slices.  Sprinkle with parsley.