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Red-Flannel Hash

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

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

Nutrition 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

How to Make It

  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.