On my journey to cook new things, I decided to go head to head with the beet. Okay, not really “head to head” since I chose a recipe that allowed it to get mixed in with a crap-ton of potatoes, but the sentiment is there.
First off, the recipe calls for Yukon Gold potatoes and sweet potatoes which mean that I’m wicked happy. However, it also calls for beets which until I made this recipe, had no idea what a pain-in-the-rear they are to work with. Stupid red juice everywhere. On my hands, on the counters, on my shirt. Lord, I’ve never had to clean up messes so fast in fear of permanently dying everything in the kitchen red!
Secondly, this recipe tried to convince me to leave the egg yolks runny. No way in hell. I ended up leaving them in the oven slightly longer and got this wonderful, puffy, baked egg. Delicious stuff!
Thirdly, there’s a side salad of carrots with vinegar and dill. I truly thought I would loathe this but thankfully, I didn’t. It really complimented the hash well!
Fourthly, it calls for rye bread. I have never eaten rye bread before this, but laying the hash on a piece of rye toast surprisingly worked very well. Granted, I slathered a thick layer of butter on the toast because butter equals life or something like that BUT… I still liked it.
This meal was awesome. Lots of vegetables and butter so healthy too… right? Riiiiight.
You can find the recipe at Martha Stewart’s website (of course!) here:
Red Flannel Hash with Eggs
You’re making me hungry.. time for coffee lol!
I may or may not have had seconds of this. The eggs in particular were super!
I had a corned beef omelette today. I thoroughly enjoyed it! With regular plain home fries, but they were excellent!
Yummy, corned beef! The Irish ancestry in me is jealous!