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Bacon and Beet Hash

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"I was never a big fan of hash until we moved to Maine. But I have to tell you, New Englanders really know how to make hash! Traditionally a mixture of meat, potatoes, onions, and spices often topped with an egg, hash was originally a way to use up leftovers from dinner and stretch the meat further. 'Red flannel' hash, made with beets instead of potatoes, is extraordinary! This Bacon and Beet Hash is a satisfying cool-weather meal that I make often in the winter."

List of Ingredients

â—¦ 4 beets, cut into ½-inch cubes
â—¦ 1 red onion, cut into 1-inch pieces
â—¦ Extra-virgin olive oil
â—¦ 4 fresh rosemary sprigs, plus more for garnish
â—¦ 1 teaspoon ground cinnamon
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ 8 slices bacon, cut into 1-inch pieces
â—¦ 1 pound ground beef
â—¦ 1 cup shredded ground beef
â—¦ 1 cup shredded Cheddar cheese (4 ounces)
â—¦ 8 eggs
â—¦ ½ cup sliced scallions


Recipe

Preheat the oven to 450 degrees and place a rack in the upper third of the oven. Toss the beets and onion on a rimmed baking sheet with a drizzle of olive oil, then arrange them in a single layer. Lay the rosemary sprig on top, then sprinkle the mixture with cinnamon, salt, and pepper. Roast for 15 to 20 minutes in the oven or until the beets are soft enough to pierce with a fork. Remove the baking sheet from the oven and discard the rosemary.

While the vegetables are roasting, cook the bacon in a large oven-safe skillet over medium heat, moving the bacon around in the pan until it's crispy and browned, about 3 to 4 minutes. Drain the bacon on a paper towel-lined plate. In the same skillet brown the beef, breaking it up as it cooks. Once no pink remains, remove the pan from the heat, drain any excess fat, and season the ground beef with salt and pepper.

Add the roasted vegetables and cooked bacon to the skillet with the ground beef and toss to combine. Sprinkle the top of the hash with Cheddar cheese. Using a spoon, make 8 divots in the mixture and carefully crack an egg into each, making sure not to break the yolk. Season the eggs with salt and pepper, then bake about 8 minutes, until the whites are set but the yolks are still runny.

Remove the skillet from the oven and spoon the hash onto plates, drizzling with olive oil and garnishing with sliced scallions and rosemary sprigs.

Makes 4 to 6 servings