Red -Flannel Hash

Dee Tourville

By
@Dee_Tourville

No meat for your Hash! No problem!


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Serves:

4

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
russet potatoes, cut into 1/4 inch dice
4 Tbsp
olive oil. sometimes i use truffle oil.
8 oz
fresh steamed beets or you can use canned..cut into 1/4 inch dice
1 medium
sweet onion, finely chopped
2 clove
garlic, minced
1/2 c
milk
2 tsp
fresh thyme
1 Tbsp
chopped fresh parsley
1/3 c
parmesan cheese
4 large
eggs
salt & pepper to taste

Directions Step-By-Step

1
Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
2
Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
3
Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
4
Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
5
In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American