Preheat oven to 375 degrees.

In a medium saucepan, bring diced potatoes, covered in water, to a boil over high heat. Remove from the heat, drain and return the potatoes to the saucepan. Return to high heat and lightly stir until the potatoes are dry; set aside.

Fry diced bacon in a large skillet over high heat, about 5 minutes. Add chopped onions and stir until onion turns golden brown. Add the potatoes and stir well. Add finely chopped roast beef and beef broth.

Transfer to a rectangular casserole dish and bake for 15 minutes, covered. Remove the cover and increase heat to 425 degrees, bake until liquid has evaporated, approximately 20 to 30 minutes. Serve with poached eggs.