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  1. #1
    Deal GURU
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    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
    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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