RED -FLANNEL HASH

Red -Flannel Hash image

Provided by Dee Tourville @Dee_Tourville

Categories Eggs

Number Of Ingredients 11

1 pound(s) russet potatoes, cut into 1/4 inch dice
4 tablespoon(s) olive oil. sometimes i use truffle oil.
8 ounce(s) fresh steamed beets or you can use canned..cut into 1/4 inch dice
1 medium sweet onion, finely chopped
2 clove(s) garlic, minced
1/2 cup(s) milk
2 teaspoon(s) fresh thyme
1 tablespoon(s) chopped fresh parsley
1/3 cup(s) parmesan cheese
4 large eggs
- salt & pepper to taste

Steps:

Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve