Golden Beet and Potato Hash with Fried Eggs
This hash is savory, satisfying, and slightly sweet from the roasted golden beets.
Serves: 2Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium
- 1 large golden beet, trimmed
- 3 tsp. olive oil, divided
- 1 large russet potato, peeled and chopped
- 1 medium red bell pepper, seeded and diced
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 Tbsp. unsalted butter
- 2 large eggs
- 1 Tbsp. chopped flat-leaf parsley
- Preheat oven to 400°F.
- Place beet on a large sheet of aluminum foil and drizzle with 1 teaspoon olive oil. Seal foil. Bake until knife tender, about 40 minutes. Let cool and remove skin with a paper towel. Dice and reserve.
- While beet is cooking, bring a medium saucepan of water to a boil over high heat. Add potato and cook until tender, about 20 to 25 minutes. Drain and run under cold water.
- Heat remaining 2 teaspoons oil over medium heat in a medium skillet. Add bell pepper, potato, salt, and black pepper. Cook 8 to 10 minutes, until bell pepper is softened and potatoes are browned. Stir in beet and cook 2 to 3 minutes until warmed through.
- Heat butter over medium heat in a medium nonstick skillet. Gently break the eggs into the frying pan and reduce heat to medium low. Cook until whites are set and the yolks are cooked through, 3 to 4 minutes. Serve eggs on top of hash and garnish with parsley.