Health

Red-Flannel Hash

red-flannel-hash Photo: Travis Rathbone

Ingredients

  • 1 pound russet potatoes, cut into 1/4-inch dice
  • 3 tablespoons olive oil
  • Salt and pepper
  • 8 ounces steamed beets, cut into 1/4-inch dice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup low-fat (1%) milk
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup grated Parmesan
  • 4 large eggs

Preparation


1. Toss potatoes with 1 Tbsp. oil and 1/4 tsp. each salt and pepper. Place beets in a separate bowl.

2. Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté 1 minute. Stir into bowl with beets. Add 1 Tbsp. oil to skillet. Sauté potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until almost evaporated, 1 minute.

3. Add beet mixture, thyme and half of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt and pepper; toss well.

4. In a separate nonstick skillet, fry eggs to desired doneness. Divide hash among 4 bowls, sprinkle with remaining parsley, top each with an egg and serve.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4 (serving size: 1 cup hash, 1 egg)

Nutritional Information

Calories per serving: 334
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 13g
Carbohydrate per serving: 31g
Fiber per serving: 3g
Cholesterol per serving: 193mg
Iron per serving: 3mg
Sodium per serving: 578mg
Calcium per serving: 182mg