Red-Flannel Hash

Photo: Travis Rathbone

Yield:

Serves: 4 (serving size: 1 cup hash, 1 egg)

Recipe Time

Prep: 30 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 334
Fat 17 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13 g
Carbohydrate 31 g
Fiber 3 g
Cholesterol 193 mg
Iron 3 mg
Sodium 578 mg
Calcium 182 mg

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

Preparation

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; 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.

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.

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.