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.
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!