Fry bacon in a pan until golden and crispy.

Remove it from the pan - save the fat - and place the bacon on a paper towel.

Cut meat, potatoes, and onions into cubes.

Fry them in the bacon fat until golden and suitably cooked. Add a good dollop of butter along the way if there isn't enough bacon fat.

Fry the fried eggs in plenty of butter in another pan. Fry at low heat over a long period, and only on one side. This way, you avoid the egg becoming dry and hard, but it is still cooked enough that it isn't raw.

Serve the hash with bacon and fried eggs on top, along with ketchup and pickled beets as a side.