Red Flannel Hash

• 2 tablespoons olive oil
• 1/2 red onion
• 1 cup white or sweet potatoes, cubed
• 1 cup leftover beef, chopped
• 1/2 can diced beets, drained
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, fried or poached

1. In a medium skillet, heat olive oil over medium heat and saute onion until translucent, about 5 minutes.
2. Stir in potatoes, beef and beets until well-combined, season with salt and pepper and press ingredients into a layer in the skillet.
3. Cook until browned and crispy on the bottom, about 5 minutes, then flip and cook on the other side for 5 minutes.
4. Transfer to a plate, top with a fried or poached egg (see our foolproof technique here) and serve immediately.

olive oil, red onion, white, leftover beef, beets, kosher salt, freshly ground black pepper, eggs

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