Photo: Travis Rathbone
Prep Time
30 Mins
Cook Time
25 Mins
Yield
Serves: 4 (serving size: 1 cup hash, 1 egg)

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

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