Red Flannel Hash with Eggs
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.
- Total Time:
- Servings: 6
Photography: Lennart Weibull
Source: Martha Stewart Living, March 2016
- 1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
- 1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
- 1 pound red beets (4 medium), peeled and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 4 tablespoons unsalted butter, room temperature, plus more for toast
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 8 ounces sliced pastrami, torn into bite-size pieces
- 6 large eggs, room temperature
- 2 cups peeled and julienned or coarsely grated carrots (from about 5)
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup packed coarsely chopped fresh dill
- 1 tablespoon cider vinegar
- Rye bread, toasted, for serving
Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.