Red Flannel Hash With With poached Egg

Egg Recipe 222 Last Update: Feb 01, 2022 Created: Jan 31, 2022
Red Flannel Hash With With poached Egg
  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium
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Red flannel hash, a true New England breakfast classic, is a traditional hash with the addition of the bright beets that give the dish its name. It's the perfect destination for all of your leftovers: potatoes from last night's dinner, vegetable scraps and the last few eggs. Topped with a poached egg and a runny yolk, this skillet-meal is protein-packed, comforting and flavorful.

Ingredients

Directions

  1. Begin by roasting the beets. Preheat the oven to 400.
  2. Toss the cut beets with olive oil, salt and pepper and spread them out in an even layer on a baking sheet.
  3. Roast beets until tender, about 35 minutes. (Can be done in advance.)
  4. To make the hash, heat the remaining butter, oil or animal fat in a large, deep skillet.
  5. Add the onion and saute over medium heat until softened, about five minutes.
  6. Add the beets and toss to combine. Saute until the beets have softened a little, about five more minutes.
  7. Add the potatoes and saute until all the vegetables are heated through, ten to fifteen minutes. Season well with salt and pepper.
  8. While the hash is cooking, prepare to poach the eggs by adding several inches of water and a dash of white vinegar (optional) to a medium saucepan and bringing it to a simmer.
  9. When the water is simmering and the hash is ready to eat, poach the eggs.
  10. Crack the first egg, taking care to keep the yolk intact, into a small dish or ramekin.
  11. Stir the water to create a whirlpool and gently slide the egg into the center. Repeat with remaining eggs.
  12. Poach the eggs in simmering water for 3 minutes. Remove with a slotted spoon and drain on a paper towel.
  13. To serve, arrange the hash on a dinner plate and top with two poached eggs.

Red Flannel Hash With With poached Egg



  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium

Red flannel hash, a true New England breakfast classic, is a traditional hash with the addition of the bright beets that give the dish its name. It's the perfect destination for all of your leftovers: potatoes from last night's dinner, vegetable scraps and the last few eggs. Topped with a poached egg and a runny yolk, this skillet-meal is protein-packed, comforting and flavorful.

Ingredients

Directions

  1. Begin by roasting the beets. Preheat the oven to 400.
  2. Toss the cut beets with olive oil, salt and pepper and spread them out in an even layer on a baking sheet.
  3. Roast beets until tender, about 35 minutes. (Can be done in advance.)
  4. To make the hash, heat the remaining butter, oil or animal fat in a large, deep skillet.
  5. Add the onion and saute over medium heat until softened, about five minutes.
  6. Add the beets and toss to combine. Saute until the beets have softened a little, about five more minutes.
  7. Add the potatoes and saute until all the vegetables are heated through, ten to fifteen minutes. Season well with salt and pepper.
  8. While the hash is cooking, prepare to poach the eggs by adding several inches of water and a dash of white vinegar (optional) to a medium saucepan and bringing it to a simmer.
  9. When the water is simmering and the hash is ready to eat, poach the eggs.
  10. Crack the first egg, taking care to keep the yolk intact, into a small dish or ramekin.
  11. Stir the water to create a whirlpool and gently slide the egg into the center. Repeat with remaining eggs.
  12. Poach the eggs in simmering water for 3 minutes. Remove with a slotted spoon and drain on a paper towel.
  13. To serve, arrange the hash on a dinner plate and top with two poached eggs.

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