BEET HASH WITH EGGS
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 239 g, Cholesterol 212 g, Fat 12 g, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 206 g
CARROT HASH WITH EGGS AND PESTO
Steps:
- Preheat the oven to 450 degrees F.
- Grate the carrots (set the tops aside--you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and 1/2 teaspoon salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 1/2 teaspoons salt and a bunch of grinds of black pepper (I did 20) until well combined.
- Heat 1/4 cup of the oil in a 10-inch skillet over medium-high heat (see Cook's Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 tablespoon oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.
- Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.
- Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 teaspoon salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 1/2 cups oil and 1/4 cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.
POTATO-BEET HASH WITH EYEBALL EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes.
- Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind.
- Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.
- Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
- Top the hash with the eggs. Drizzle with hot sauce.
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
CORNED BEEF HASH WITH FRIED EGGS
Categories Egg Onion Potato Breakfast Brunch Horseradish Brisket Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
- In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
- Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
- Serve hash with fried eggs.
- To make corned beef:
- In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.
RED FLANNEL HASH WITH FRIED EGGS
This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
- Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
- Add chopped onion to bacon drippings in large skillet. Sauté onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
- Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
- Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.
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