Red Flannel Hash
1 bunch beets, greens removed
1 kohlrabi, peeled and sliced into logs
2 T butter
1 medium onion, halved and sliced thin
2 garlic cloves, chopped fine
leftover shredded beef or pork, or 2 eggs salt and pepper
1Cover 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.
2 Meanwhile, do the same with the carrots and kohlrabi until they are just tender.
3 Heat the butter in a large skillet.
4 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.
5 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).
6 Season with plenty of salt and pepper.