Red-Flannel Hash

• 1 pound russet potatoes, cut into 1/4-inch dice
• 3 tablespoons olive oil
• Salt and pepper
• 8 ounces steamed beets, cut into 1/4-inch dice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup low-fat (1%) milk
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1/3 cup grated Parmesan
• 4 large eggs

1. Toss potatoes with 1 Tbsp. oil and 1/4 tsp. each salt and pepper. Place beets in a separate bowl.
2. Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; saute 3 minutes. Add garlic; saute 1 minute. Stir into bowl with beets. Add 1 Tbsp. oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until almost evaporated, 1 minute.
3. Add beet mixture, thyme and half of parsley to skillet; saute 5 minutes. Remove from heat, sprinkle with cheese. Season with salt and pepper; toss well.
4. In a separate nonstick skillet, fry eggs to desired doneness. Divide hash among 4 bowls, sprinkle with remaining parsley, top each with an egg and serve.

potatoes, olive oil, salt, steamed beets, onion, garlic, lowfat, thyme, parsley, parmesan, eggs

Taken from www.myrecipes.com/recipe/red-flannel-hash-0 (may not work)