In the morning, boil the diced potatoes until soft. If you are cutting the potatoes the night before, be sure to keep them in water so they don't brown overnight. Strain liquid out of potatoes, and add to a large frying pan or griddle with the olive oil and small diced onion. While potatoes brown and onions soften, take beef from crock pot and chop finely. The meat will fall apart and kind of shred while cutting. When onions are softened, add meat and pepper to pan and stir everything around. Cook on medium high heat while stirring occasionally for 7 minutes until the meat gets crispy in places.
Serve with eggs (my favorite is over-easy right on top of the hash) and enjoy!
Since this makes soooo much food, its ideal for brunch and special occasions. My family likes to start making it on Christmas Eve for a yummy and easy Christmas Day brunch the next morning.