Chop fine, enough cold, well-done pot roast to make about 2 cups loosely packed in measuring cup. Place in 10-inch skillet with a 10-ounce can beef broth and simmer this covered about 10 minutes.

Meanwhile, peel and grate enough potatoes that you have 2 cups and stir into meat/broth mixture. Season lightly in salt and pepper to taste. Stir in 1 1/2 teaspoons paprika, 1/2 cup well-chopped white onions and 1/4 cup finely grated carrot (about 1 carrot). Stir and allow to simmer about 10 minutes longer.

Then sprinkle top of mixture with 1 cup Bisquick mix. Remove from heat. Stir it well and refrigerate until cool enough to handle. Make patties of the mixture about 1-inch thick and 3 inches in diameter. Dust each lightly in plain flour.

Saute in melted butter until crispy and brown. Serve with a sunny-side-up or poached egg on top of each of the 5 or 6 patties. Replace roast beef with corned venison for corned venison hash.