Red Flannel Hash with Beets

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Pork

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb Yukon Gold potatoes
• 6 oz cooked red beets
• 4 oz smoked ham steak
• 2 slices thick-cut bacon
• 1 yellow onion
• 1 tbsp unsalted butter
• 1 tbsp heavy cream
• 1/2 tsp fresh thyme
• 1/2 tsp cider vinegar
• 2 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Cut the potatoes into 1/2-inch dice and boil in well-salted water 8 to 10 minutes until just tender. Drain and let them steam dry in the colander 5 minutes, or the hash will never crisp.
2. Cook the bacon in a 12-inch cast-iron skillet over medium 7 minutes until crisp, then crumble it and leave the fat in the pan.
3. Soften the diced onion in the bacon fat 5 minutes, then add the diced ham and cook 3 minutes to color the edges.
4. Add the potatoes, the beets cut to the same dice, the thyme, salt and pepper. Press everything into a flat cake with a spatula.
5. Cook undisturbed 6 to 8 minutes until a crust forms underneath, then turn it over in sections, add the butter and cook 6 minutes more.
6. Drizzle over the cream and vinegar and fold once; the cream binds the crust and the vinegar cuts the sweetness of the beets.
7. Fry the eggs in a separate skillet over medium about 4 minutes, until the whites are fully set and the yolks are firm, and set one on each serving with the bacon scattered over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook