Red Flannel Hash Recipe

• 1/4 cup vegetable oil
• 4 medium red potatoes, medium dice (about 2 1/2 cups)
• 4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
• 1/2 medium white onion, peeled and cut into medium dice
• 2 medium garlic cloves, peeled and finely chopped
• Kosher salt
• Freshly ground black pepper
• 1/2 cup finely chopped fresh Italian parsley leaves
• 4 large eggs

1. Heat the oven to 450 degrees F and arrange a rack in the middle.
2. Place the oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
3. Combine the potatoes, beets, onion, and garlic in a large bowl.
4. Sprinkle generously with salt and pepper and toss to coat.
5. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes.
6. Remove from the oven, stir, and return to the oven to roast until the beets and potatoes are fully cooked and browned, about 25 minutes more.
7. Remove the skillet from the oven and stir in the parsley.
8. Create 4 indentations in the hash and crack 1 egg into each indentation.
9. Season the eggs with salt and pepper.
10. Return the skillet to the oven and cook the eggs to the desired doneness.

vegetable oil, red potatoes, red beets, white onion, garlic, kosher salt, freshly ground black pepper, fresh italian parsley, eggs

Taken from www.chowhound.com/recipes/red-flannel-hash-11443 (may not work)