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Red Flannel Hash

Ingredients

  • 1/2 pound Yukon Gold potatoes, halved
  • 1 large or 2 medium beets (about 1/2 pound)
  • 2 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 1/2 pound corned beef, chopped
  • 3 tablespoons chicken stock or water
  • 3 tablespoons ketchup
  • 2 teaspoons fresh thyme, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 4 large eggs

Cooking Instructions

Step 1: Place potatoes and beets in a large pot of salted water.  Bring to a boil, then reduce heat and simmer until a paring knife inserted into the centers of both meets no resistance, 25 to 30 minutes; drain.  Once cool enough to handle, use a paper towel to peel potatoes and beets.  Discard skins and chop flesh into 1-inch pieces.

Step 2: Heat oil in a large skillet over medium heat.  Add onions and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.  Add potatoes, beets, corned beef, stock, ketchup, and thyme.  Season with salt and pepper.  Stir to combine, then press into an even layer.  Cook, without stirring, until bottom is crispy, 10 to 12 minutes.

Step 3: Reduce heat to medium-low.  Form 4 holes in beet-potato mixture.  Crack 1 egg into each hole.  Cover pan and cook until eggs reach desired doneness, 3 to 5 minutes.  (Eggs can also be fried separately and served alongside hash.)

Enjoy this delicious fall breakfast from Country Living!