Beet Hash with Eggs

Recipe By Martha Stewart

INGREDIENTS

  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

DIRECTIONS

  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.