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Thread: Red Flannel Hash
12-30-2008, 07:49 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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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
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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