Red Flannel Hash
Red Flannel Hash
Cover the beets with water in a small pot. Bring to a boil and simmer until just tender through. Drain and cool before peeling and dicing the beets.
Meanwhile, do the same with the carrots and kohlrabi until they are just tender.
Heat the butter in a large skillet.
Sprinkle the onion, garlic, beets, carrot and kohlrabi into the pan. Don’t stir, but let the veggies slowly brown until they have a nice caramelized crust on the bottom.
Clear two spaces in the bottom of the pan for the eggs or meat. Crack the eggs into the holes and cook until set (or until the meat is reheated).
Season with plenty of salt and pepper.
Ingredients
Directions
Cover the beets with water in a small pot. Bring to a boil and simmer until just tender through. Drain and cool before peeling and dicing the beets.
Meanwhile, do the same with the carrots and kohlrabi until they are just tender.
Heat the butter in a large skillet.
Sprinkle the onion, garlic, beets, carrot and kohlrabi into the pan. Don’t stir, but let the veggies slowly brown until they have a nice caramelized crust on the bottom.
Clear two spaces in the bottom of the pan for the eggs or meat. Crack the eggs into the holes and cook until set (or until the meat is reheated).
Season with plenty of salt and pepper.
