Red flannel hash with sunnyside-up eggs
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Beets give this tasty potato hash a rosy hue New Englanders liken to red flannel. Our recipe calls for diced cooked potatoes, a great way to use leftovers, but definitely reach for a package of frozen potatoes if you prefer
Ingredients
Canola oil
3 tsp(s)
Red cabbage
2 cup(s), finely chopped
Cooked potato, red or white
1 pound(s), or 1 lb thawed, diced frozen potatoes
Drained canned beets
1½ cup(s), or packaged precooked beets, diced
Onion
1 small, sweet variety, diced
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Fresh parsley
¼ cup(s), flat-leaf, chopped
Egg
4 large
Chives
2 tbsp(s), snipped
Instructions
1
To make hash, heat 2 teaspoons oil in large nonstick skillet over medium heat. Add cabbage and cook, stirring frequently, until wilted, about 5 minutes. Stir in potatoes, beets, onion, 3/4 teaspoon salt, and pepper. Cook, stirring, until onion is tender, about 5 minutes. Stir in parsley. Transfer to plate and keep warm.
2
Wipe out skillet. Heat remaining 1 teaspoon oil in skillet over medium heat. Crack eggs into skillet. Sprinkle with remaining 1/4 teaspoon salt. Cover skillet and cook until whites are set and yolks are how you like them, 3–4 minutes.
3
Divide hash evenly among 4 plates. Top each with an egg and sprinkle evenly with chives.
4
Serving size: 1 plate
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