Red flannel hash is a mixture of onion, beets, and potatoes that is satisfying
and tasty. While traditionally bacon is mixed in, this version goes vegetarian
by using eggs instead. And to make life easier, the hash is cooked in the oven
instead of being parboiled and cooked stove topmeaning you can take a shower
and return to a crispy, golden brown hash that's ready to eat.
1/4 cup vegetable oil
4 medium red potatoes, medium dice (about 2 1/2 cups)
4 small red beets, peeled and medium dice (about 1 1/2 cups)
1/2 medium white onion, peeled and medium dice
2 medium garlic cloves, peeled and finely chopped
1/2 cup finely chopped Italian parsley
4 large eggs
1. Heat oven to 450°F and arrange rack in middle. Place oil in a large 12-inch
cast iron skillet, and put in oven until oil shimmers and pan is heated through,
about 5 minutes.
2. Combine potatoes, beets, onion, and garlic in a large bowl. Sprinkle
generously with kosher salt and freshly ground black pepper and toss to coat.
Spread in an even layer in the hot cast iron skillet, and roast in oven until
starting to get crispy, about 25 minutes. Remove pan from oven, stir mixture,
and then return to oven to roast until beets and potatoes are fully cooked and
browned, about 25 minutes more.
3. Remove pan from oven and stir in parsley. Create four indentations in hash
and crack one egg into each indentation. Season eggs with kosher salt and
freshly ground pepper. Return pan to oven and cook eggs to desired doneness.