Beet Hash with Eggs

By kathryns

Ingredients

• 1 lb beets, peeled and diced
• 1/2 lb Yukon Gold potatoes, scrubbed and diced
• Coarse salt and ground pepper
• 2 TB olive oil
• 1 small onion diced
• 2 TB chopped fresh flat-leaf parsley leaves
• 4 large eggs

Details

Servings 4
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

In skillet, cover beets and potatoes with water and bring to boil Season with salt; cook until tender, about 7 minutes. Drain and wipe out pan.

Heat oil over med-high. Add drained beets and potatoes; cook until potatoes begin to turn golden, about 4 miniutes. Reduce heat to medium and add onion; cook stirring until tender, about 4 minutes. Season with s & p and stir in parsley.

Make 4 wide wells in hash. Crack 1 egg into each, and season with salt. Cook until whites are set but yolks are still runny, 5 - 6 minutes