Red Flannel Hash- Breakfast Ideas

1 Tbsp oil 1 bag (1 lb 4 oz) refrigerated diced potatoes with onion (we used Simply Potatoes) 2 cups diced ham steak or leftover ham 1 can (16 oz) whole beets, drained and quartered 1⁄4 tsp pepper 8 large eggs 3 scallions, chopped 3⁄4 cup reduced-fat sour cream 2 Tbsp chopped fresh

bag, bowl, cook, cream, eggs, fresh, hot, large, leftover, minutes, mix, oil, onion, pepper, red, skillet, small, sour, steak, stick, heat, potatoes, scallions, stirring, occasionally, dill, hash, chopped, tbsp, beets, diced, mixture, crack, make, spoon, serve, indentations, potato, remaining, back, doneness, remove, desired, cooked, medium-low, sprinkle, indentation, reduce, cover, nonstick

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  1. #1
    Deal GURU
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    Default Red Flannel Hash


    1 Tbsp oil
    1 bag (1 lb 4 oz) refrigerated diced potatoes with onion (we used Simply Potatoes)
    2 cups diced ham steak or leftover ham
    1 can (16 oz) whole beets, drained and quartered
    1⁄4 tsp pepper
    8 large eggs
    3 scallions, chopped
    3⁄4 cup reduced-fat sour cream
    2 Tbsp chopped fresh dill
    PREPARATION
    1. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, 10 minutes or until browned.



    2. Add ham, beets and 1⁄8 tsp pepper. Cook 2 minutes, stirring occasionally, until hot. With back of a spoon, make 8 indentations in potato mixture. Crack an egg into each indentation. Cover, reduce heat to medium-low and cook 6 minutes or until eggs are cooked to desired doneness. Remove from heat; sprinkle with scallions.



    3. While eggs cook, mix sour cream, dill and remaining pepper in a small bowl. Serve with the hash.

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