Sweets and Beets Hash w/ Poached Eggs
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley (if you don't have this ingredient, it's still good without it)
4 large eggs
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley (if you don't have this ingredient, it's still good without it)
4 large eggs
DIRECTIONS
1. In a high-sided iron/oven proof skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites
set but yolks are still runny, 5 to 6 minutes.
*Put in a 375 degree F oven to cook eggs longer if desired.
* I like to poach the eggs separately, then place on top an individual portion of the hash.
* Excellent with a little sautéed spinach or other green in them, or served on a small bed of arugula!