Beet hash with eggs

Beet hash with eggs c/o Kristin Underwood, member-owner
Prep: 30 minutes
Total: 30 minutes

1 lb beets, peeled and diced
1/2 lb Yukon gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 small onion, diced
2 Tbsp chopped fresh parsley
4 large eggs

1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring until tender, about 4 minutes. Adjust seasoning and stir in parsley.
3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Here is where I mess with the recipe:

I add a bit of hot sauce or salsa into the dish to add some flavoring.
I also add a bit of Trader Joe’s soy chorizo in for a bit of spice – though any sort of fake spicy beef might work too.
Then I serve it up inside of a tortilla.

Bon appetite!

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