This hash is a Yankee tradition, so called, some say, for its colors, which resemble a red flannel shirt. It’s customarily served the morning after a New England boiled dinner, when there's plenty of leftover corned beef and potatoes. Our version combines roasted beets and potatoes with a small portion of corned beef for a lighter take on the original.
3/4 pound Yukon gold potatoes (2 medium)
1/2 pound beets (4 medium)
1 tablespoon canola oil
1 cup vertically sliced red onion
1/4 pound deli corned beef, cut into 1/2-inch cubes (about 3/4 cup)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
1/4 cup chopped fresh parsley
Freshly ground black pepper
How to Make It
Preheat oven to 400°.
Place potatoes and beets in a metal baking pan lined with foil. Bake at 400° for 1 hour or until tender. Remove from oven, and cool 30 minutes. Peel potatoes and beets, and cut into 1/2-inch cubes.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add red onion; sauté 3 minutes or until tender. Add corned beef; cook 3 minutes. Stir in ketchup, next 3 ingredients (through pepper), potato, and beets. Cover and cook 3 minutes or until thoroughly heated. Keep warm.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water.
Divide hash evenly among 4 plates. Carefully loosen eggs from custard cups. Invert 1 egg over hash on each plate. Sprinkle parsley and black pepper evenly over each serving. Serve immediately.