Best Beet Hash With Eggs Recipes

Potato-Beet Hash with Eyeball Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound medium Yukon Gold potatoes (about 3), diced
Kosher salt
5 tablespoons extra-virgin olive oil, plus more for the pan
Freshly ground pepper
1 small bunch red Swiss chard, leaves torn and stems sliced
4 scallions, thinly sliced
3/4 teaspoon dried thyme, lightly crushed with your fingers
2 8.8-ounce packages fully cooked beets, diced
4 cloves garlic, finely chopped
6 large eggs
6 thin slices pimiento-stuffed olives (2 to 3 olives)
Hot sauce, for serving

Steps:

Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes.
Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind.
Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.
Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.
Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
Top the hash with the eggs. Drizzle with hot sauce.

Beet Hash with Eggs image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 239 g, Cholesterol 212 g, Fat 12 g, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 206 g