BEET HASH WITH EGGS
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 7
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
