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Categories:
gold potatoes beets canola oil red onion deli ketchup Worcestershire sauce salt freshly ground black pepper eggs cooking spray parsley freshly ground black pepper
Viewed: 46 - Published at: 4 years agoIngredients
- 3/4 pound Yukon gold potatoes (2 medium)
- 1/2 pound beets (4 medium)
- 1 tablespoon canola oil
- 1 cup vertically sliced red onion
- 1/4 pound deli corned beef, cut into 1/2-inch cubes (about 3/4 cup)
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- Cooking spray
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
Method
- Preheat oven to 400°.
- Place potatoes and beets in a metal baking pan lined with foil. Bake at 400° for 1 hour or until tender. Remove from oven, and cool 30 minutes. Peel potatoes and beets, and cut into 1/2-inch cubes.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add red onion; saute 3 minutes or until tender. Add corned beef; cook 3 minutes. Stir in ketchup, next 3 ingredients (through pepper), potato, and beets. Cover and cook 3 minutes or until thoroughly heated. Keep warm.
- Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water.
- Divide hash evenly among 4 plates. Carefully loosen eggs from custard cups. Invert 1 egg over hash on each plate. Sprinkle parsley and black pepper evenly over each serving. Serve immediately.
