Red-Flannel Hash

Name: Red-Flannel Hash
Ingredients: 1 pound russet potatoes, cut into 1/4-inch dice; 3 tablespoons olive oil; Salt and pepper; 8 ounces steamed beets, cut into 1/4-inch dice; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup low-fat (1%) milk; 2 teaspoons chopped fresh thyme; 1 tablespoon chopped fresh parsley; 1/3 cup grated Parmesan; 4 large eggs

11 ingredients

4 steps

Ingredients

1 pound russet potatoes, cut into 1/4-inch dice
3 tablespoons olive oil
Salt and pepper
8 ounces steamed beets, cut into 1/4-inch dice
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup low-fat (1%) milk
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh parsley
1/3 cup grated Parmesan
4 large eggs

Directions

1

Toss potatoes with 1 Tbsp. oil and 1/4 tsp. each salt and pepper. Place beets in a separate bowl.
2

Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; saute 3 minutes. Add garlic; saute 1 minute. Stir into bowl with beets. Add 1 Tbsp. oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until almost evaporated, 1 minute.
3

Add beet mixture, thyme and half of parsley to skillet; saute 5 minutes. Remove from heat, sprinkle with cheese. Season with salt and pepper; toss well.
4

In a separate nonstick skillet, fry eggs to desired doneness. Divide hash among 4 bowls, sprinkle with remaining parsley, top each with an egg and serve.