Makes:3 to 4 servings
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.
1/4 cup vegetable oil
4 medium red potatoes, medium dice (about 2 1/2 cups)
4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
1/2 medium white onion, peeled and cut into medium dice
2 medium garlic cloves, peeled and finely chopped
Freshly ground black pepper
1/2 cup finely chopped fresh Italian parsley leaves
4 large eggs
Heat the oven to 450°F and arrange a rack in the middle. Place the 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 the potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and 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 the beets and potatoes are fully cooked and browned, about 25 minutes more.
Remove the skillet from the oven and stir in the parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season the eggs with salt and pepper. Return the skillet to the oven and cook the eggs to the desired doneness.