July 14, 2017
I love beets. They are full of vitamins and nutrients, are great for your liver, and they remind me of my amazing Grandma who used to jar them when I was young. This recipe is courtesy of MarthaStewart.com.Recommended Modification: I’ve used roasted beets and potatoes from last night’s dinner to make this. It saves you from prep time in the morning. I also prefer poached eggs over top of the hash. Enjoy!
INGREDIENTS
- 1 pound beets, peeled and diced
- 1/2 pound Yukon Gold potatoes, scrubbed and diced
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 4 large eggs
DIRECTIONS
In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.