Yes, indeed. You could think of it as Pink Eggs and Ham, if you take into account the way the beet juice sneaks up the egg whites as the eggs bake.
Roasted Red & Blue Flannel Hash (PDF)
Recipe 327 of 365
I first had red flannel hash, beets fried up with golden potatoes and big bits of bacon, at Goldy’s, the breakfast spot I hit every time I return to Boise, Idaho. Her version is delicious, but you can taste the fried, which always prevented me from making the hash at home. Here’s a beet-centric version, made with bacon, of course, and gorgeous blue potatoes, that isn’t quite as heavy.
TIME: 20 minutes active time
MAKES: 4 servings
3 medium beets (about 1 pound)
4 thick slices bacon, diced
3 medium blue potatoes, cut into 1/2″ cubes
Salt and freshly ground pepper
4 large eggs
Hot sauce, such as Tabasco, if needed
Preheat the oven to 400 degrees. Wrap the beets in foil and roast for about 1 hour, or until soft all the way through. Let cool 15 minutes in foil, then peel and chop into 1/2” cubes. (If you do this the night before, like I did, preheat the oven again before continuing.)
Preheat a large skillet over medium-high heat. Add the bacon, cover, and cook 5 minutes, until the fat comes out of the bacon. Scoot the bacon toward the edges of the pan, then add the potatoes, and season with salt and pepper. Cook, stirring only occasionally, until potatoes are crisp on the outside and almost soft in the center, about 10 to 15 minutes.
Add the beets, season again, and stir to mix. Make holes in the mixture for 4 eggs, gently crack the eggs in, and roast for 10 minutes, or until the egg yolks are just clouded over on top. (You can also separate the hash into four smaller ovenproof containers and add eggs to each, if desired.) Serve immediately, with hot sauce.