A #1 family egg favorite, this simple dish combines the sweetness of beets with salty, toasted potatoes and a sunny side up egg nestled in the center. Pop the yolk and spread its jammy goodness everywhere for a hearty breakfast or brunch like no other.
Inspired by red flannel hash — a classic New England dish which includes a few cuts of fatty, leftover diced protein (corned beef or even fatty pork belly), lots of butter, maybe some heavy cream, and salt and pepper — this dish ranks at the top of the “ways to eat eggs” list for my family. With every bite of egg, you get a scrumptious bite of starchy potatoes and yummy beets.
Skillet Eggs, Beets and Potato Hash
(No Ratings Yet)
Loading...A #1 family egg favorite, this simple dish combines the sweetness of beets with salty, toasted potatoes and a sunny side up egg nestled in the center.
Ingredients
- 1 small cooked beet diced
- 1 small white potato diced
- 2 eggs
- Salt and pepper to taste
- 1 tablespoon oil or butter
Instructions
In a skillet warmed over medium heat add oil add potatoes. Cook until the potatoes are tender, stirring occasionally. About 5-10 minutes.
Add the beets. Increase the temperature to medium-high or high to crisp up the potatoes. About 2-3 minutes.
Season with salt and pepper.
Lower the temperature to medium-low and make 2 wells. Crack an egg into each well. Cover and cook until the whites are set and the egg reaches 165 F. About 3-5 minutes.
Serve up each egg with its surrounding hash.
Notes
Dicing up the beets and potatoes was more flavorful for us than larger cuts of potato. You can also incorporate other spices, such as garlic powder and paprika, and add cheese towards the end.
