11443 Red Flannel Hash 1 hr 5 mins 15 mins 3 to 4 servings Thu Feb 19 06:33:00 -0800 2009 Thu Sep 10 15:02:27 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11443 Thu, 10 Sep 2009 22:02:27 GMT Helps you start the day off right This sweet, earthy, herby hash of beets, potatoes, onion, and eggs makes for a satisfying first meal of the day. Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.

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  • Heat the oven to 450°F and arrange a rack in the middle. Place oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
  • Combine potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and freshly ground black pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir, and return to the oven to roast until beets and potatoes are fully cooked and browned, about 25 minutes more.
  • Remove the skillet from the oven and stir in parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season eggs with salt and freshly ground black pepper. Return the skillet to the oven and cook eggs to desired doneness.
    • ]]>     http://www.chow.com/assets/2009/02/red_flannelhash290.jpg Aida Mollenkamp 45 Breakfast/Brunch 1/4 cup vegetable oil

    ]]>     69 4 medium red potatoes, medium dice (about 2 1/2 cups)

    ]]>     112 4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)

    ]]>     54 1/2 medium white onion, peeled and cut into medium dice

    ]]>     74 2 medium garlic cloves, peeled and finely chopped

    ]]>     203 1/2 cup finely chopped fresh Italian parsley

    ]]>     4 large eggs

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