4 pounds russet potatoes, peeled and quartered
3 eggs
1/2 pound imitation crabmeat, flaked
5 cups water
3/4 cup beef broth
1/2 cup water
1/2 tablespoon salt
1/4 cup cornstarch
3/4 teaspoon hot broth
1/2 cup cold water
1 tablespoon cold margarine
Preheat oven to 425 degrees F (220 degrees C). Thin slice roast into small pieces.
Combine potatoes, eggs, imitation crabmeat, water, broth, salt, 2 tablespoons broth, and cornstarch. Bring to a boil, then reduce heat and simmer.
Heat oil in a large skillet over medium heat. Stir potatoes and eggs until well blended. Cook until golden on one side, then flip and cook until golden golden on other side. Remove from skillet.
In a medium saucepan, throw broth over potatoes and cook until al dente, stirring occasionally. Add water until sauce is too thick to mixture. Return sauce to heat and stir in cornstarch. Bring to a boil. Reduce heat to medium-low and stir. Simmer, covered, until potatoes yield pink, about 8 minutes.
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