Get Your Morning Started with Old-School Red Flannel Hash

Yields: 4 servings

Prep Time: 30 mins

Total Time: 45 mins

Ingredients

• 1/2 lb.

  Yukon Gold potatoes, halved

• 1

  large or 2 medium beets (about 1/2 pound)

• 2 tbsp.

  canola oil

• 1

  large yellow onion, chopped

• 1/2 lb.

  corned beef, chopped

• 3 tbsp.

  chicken stock or water

• 3 tbsp.

  ketchup

• 2 tsp.

  fresh thyme, plus more for garnish

• Kosher salt and freshly ground black pepper

• 4

  large eggs

Directions

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 in 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.

2. Heat oil in a large skillet over medium heat. Add onion 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 crisp, 10 to 12 minutes.

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.)

You Might Also Like

• 70 Impressive Tiny Houses That Maximize Function and Style

• 30+ Paint Colors That Will Instantly Transform Your Kitchen