I have been a breakfast person as far back as I can remember. In fact, it’s my favorite time of day. Pancakes, waffles, crepes, bacon, sausage, scrambles, omelets – the options are limitless, which is heaven to someone as ADD as myself.
My carb loving heart normally gravitates towards a fluffy stack of pancakes with butter and syrup, please and thank you. On the rare accession when I’m not feeling a sugar high at nine am though, I gravitate toward a hash.
The definition of a hash is a dish of cooked meat cut into small pieces, and cooked again with potatoes. I don’t know if that’s exactly right, considering you don’t need to add meat in order for it to be called a hash. Whatever. The internet can be wrong sometimes, shockingly enough.
Anyway’s, this Red Flannel Hash is a mixture of earthy beets and potatoes. I went super simple with the recipe, but onions or bacon would be a fabulous addition!
The potatoes get all crispy and melt in our mouth tender while the beets stay earthy and sweet’s. It’s the perfect match with a runny egg. Parsley is sprinkled on top for garnish, but if I had goat cheese, you can bet your bottom dollar I would have added that instead. Enjoy!
If you decide to take a chance on this Red Flannel Hash, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2 tablespoons olive oil
- ½ pound russet potatoes, diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 5 medium beets, steamed and diced
- 3 large brown eggs
- Salt and Pepper to taste
- In heavy bottomed skillet, heat oil over medium heat. Add potatoes and cook until golden brown, about 10 minute - 12 minutes. Add seasoning through dried basil.
- Mix in steamed beets and cook for another 5 minutes.
- Reduce heat to medium low. Make three wide wells in the hash, crack eggs into each and season with salt and pepper. Cook until whites set but yolks are still runny, 5 to 6 minutes. Serve.