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Gallery Red Flannel Hash with Eggs Credit: Lennart Weibull Recipe Summary prep: 35 mins total: 1 hr 20 mins Servings: 6
Ingredients Ingredient Checklist 1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces 1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces 1 pound red beets (4 medium), peeled and cut into 1-inch pieces 1/4 cup extra-virgin olive oil 1 medium onion, thinly sliced 4 tablespoons unsalted butter, room temperature, plus more for toast 2 cloves garlic, minced Coarse salt and freshly ground pepper 8 ounces sliced pastrami, torn into bite-size pieces 6 large eggs, room temperature 2 cups peeled and julienned or coarsely grated carrots (from about 5) 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup packed coarsely chopped fresh dill 1 tablespoon cider vinegar Rye bread, toasted, for serving
Gallery Red Flannel Hash with Eggs Credit: Lennart Weibull
Recipe Summary prep: 35 mins total: 1 hr 20 mins Servings: 6
Gallery
Red Flannel Hash with Eggs Credit: Lennart Weibull
Red Flannel Hash with Eggs
Credit: Lennart Weibull
Red Flannel Hash with Eggs
Recipe Summary prep: 35 mins total: 1 hr 20 mins Servings: 6
Recipe Summary
prep: 35 mins total: 1 hr 20 mins
Servings: 6
prep: 35 mins
total: 1 hr 20 mins
prep:
35 mins
total:
1 hr 20 mins
Servings: 6
6
Ingredients
Ingredients
- 1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces 1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces 1 pound red beets (4 medium), peeled and cut into 1-inch pieces 1/4 cup extra-virgin olive oil 1 medium onion, thinly sliced 4 tablespoons unsalted butter, room temperature, plus more for toast 2 cloves garlic, minced Coarse salt and freshly ground pepper 8 ounces sliced pastrami, torn into bite-size pieces 6 large eggs, room temperature 2 cups peeled and julienned or coarsely grated carrots (from about 5) 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup packed coarsely chopped fresh dill 1 tablespoon cider vinegar Rye bread, toasted, for serving
Directions
Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.
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All Reviews for Red Flannel Hash with Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Flannel Hash with Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
