This recipe can be prepared in 45 minutes or less.
Serve this with steamed baby carrots, coleslaw and pickled cucumbers.
12 ounces red-skinned potatoes, diced
4 slices thick-cut bacon, chopped
1 cup chopped onion
1 15-ounce can whole beets, drained, diced
1/2 cup milk
2 large eggs
2 tablespoons chopped fresh parsley
Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
Meanwhile, cook bacon in large skillet over medium heat until brown, about 8
minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1
teaspoon drippings to small skillet.
Add chopped onion to bacon drippings
in large skillet. Sauté onion over medium high heat until soft, about 5 minutes.
Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with
spatula to compact. Cook hash until heated through, stirring up bottom crust
twice, about 10 minutes.
Meanwhile heat drippings in small
skillet over medium heat. Add eggs and fry to desired doneness.
Divide hash between 2 plates. Top
each with fried egg, chopped parsley and bacon and serve.
Serves 2; can be doubled.
Main Course Recipes