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Red flannel hash with sunnyside-up eggs

Red flannel hash with sunnyside-up eggs

4
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

Red cabbage

2 cup(s), finely chopped

Cooked potato, red or white

1 pound(s), or 1 lb thawed, diced frozen potatoes

Canned beets, drained

1½ cup(s), sliced, or packaged precooked beets, diced

Uncooked onion

1 small, sweet variety, diced

Table salt

1 tsp

Black pepper

¼ tsp

Fresh parsley

¼ cup(s), flat-leaf, chopped

Egg

4 large egg(s)

Chives

2 Tbsp, 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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