We always had this the day after Christmas. It is made from the leftovers, so is a little different each time but was always delicious. A variation of this was made after the St. Patrick's Day corned beef.
Leftover roast beef, cut into bite-size pieces to equal about 2 cups
Leftover Yorkshire pudding, cut into bite-size pieces
Onion, chopped (I used about a 1/2 an onion)
4 or 5 potatoes, peeled and boiled, cut into bite-size pieces
Salt, pepper, and garlic powder to taste
Heat nonstick griddle to about 350 degrees. Heat about 4 tablespoons of olive oil, then add the onions and saute until translucent. Add the potatoes and bits of Yorkshire puddings, and keep stirring and browning the mixture, adding more oil if needed. The beef is added last so it is not overcooked. Cook until heated. Season to taste.
Serve with a vegetable and some bread for a hearty dinner, or with eggs and fruit for breakfast or brunch.