RED FLANNEL HASH WITH FRIED EGGS
This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
- Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
- Add chopped onion to bacon drippings in large skillet. Sauté onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
- Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
- Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.
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