Beet & Potato Breakfast Hash (Nate rules)

One of the million, zillion awesome things about my husband is that he knows I love beets, hot wings, and sushi and indulges those obsessions whenever possible.
Recently, I took my very first mommy-vaycay away from my little man, and spent a whole day & night in grown-up land. Which in this case looked like this:

In all my excitement of being a grown-up on an airplane all by myself for the first time in a while, I stocked right up on magazines, and even had a 9:30 am bloody Mary at the airport- dreamy.
This one was necessary because I drooled on the cover, and then had to by it.

Nate actually read it on our flight home and found the Beet Hash with Eggs recipe you can find on page 64.


Here is Nate's version of that recipe:

2 bunches fresh red beets, tops removed, peeled and diced into cubes
8 Yukon Gold potatoes washed and diced into cubes
1 yellow onion diced
3 eggs* (this is what our pan would fit- we had leftover beets & potatoes, see below...
Salt, pepper, fresh parsley (chopped) and olive oil
small pat of butter

Place the beets and potatoes in a high sided skillet- cover with water, bring to a boil, add salt and cook until tender 10-15 minutes
Drain, set beets and potatoes aside
Add butter and a few T olive oil to pan, over medium heat- add beets and potatoes sautee about 10 minutes, add onion, cook stirring until tender.
Stir in a few T chopped parsley.
Make "wells" in the beet/potato mix and crack an egg into each well.
Cook until egg whites are fully set but yolks still runny.


We had about 2 cups of the beet and potato mix leftover- so we put that on a foil lined cookie sheet, chopped half a bulb of fennel- drizzled with olive oil and sprinkled with salt- cook at 425 for 35 minutes for an awesome Fall side dish!