Food & Cooking Recipes Breakfast & Brunch Recipes Red Flannel Hash with Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 35 mins Total Time: 1 hr 20 mins Servings: 6 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. Ingredients 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 ¼ 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) ½ cup packed fresh flat-leaf parsley leaves ½ cup packed coarsely chopped fresh dill 1 tablespoon cider vinegar Rye bread, toasted, for serving Directions 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. Rate it Print