WHY THIS RECIPE WORKS Red flannel hash gets its name from the beets that are included; this version adds sweet potatoes to the usual russets to amplify the sweetness of the beets. To speed things up, we parcooked the potatoes and beets in the microwave until tender and then moved them to the skillet to brown and crisp. Onion, garlic, chili powder, and a dash of hot sauce gave the hash backbone, and heavy cream brought richness. To make this a hearty meal, we poached eight eggs right in the hash. If you notice that the potato-beet mixture isn’t getting brown in step 3, turn up the heat (but don’t let it burn). Note that the beets will not brown like the potatoes; they will burn if the pan gets too dry. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4

TOTAL TIME: 45 minutes

INGREDIENTS

• 8 ounces russet potatoes, peeled and cut into ¼-inch pieces
• 8 ounces sweet potatoes, peeled and cut into ¼-inch pieces
• 8 ounces beets, peeled and cut into ¼-inch pieces
• 2 tablespoons vegetable oil
• Salt and pepper
• 1 onion, chopped fine
• 2 garlic cloves, minced
• ½ teaspoon minced fresh thyme or ¼ teaspoon dried
• ½ teaspoon chili powder
• ⅓ cup heavy cream
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon hot sauce
• 8 large eggs

INSTRUCTIONS

1. Microwave russets, sweet potatoes, beets, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in covered bowl until potatoes are translucent around edges, 5 to 8 minutes, stirring halfway through microwaving.
2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes.
3. Stir in garlic, thyme, and chili powder and cook until fragrant, about 30 seconds. Stir in hot potato mixture, cream, Worcestershire, and hot sauce. Using back of spatula, gently pack beet-potato mixture into pan and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into pan. Repeat flipping process every few minutes until mixture is nicely browned, 6 to 8 minutes.
4. Off heat, make 4 shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Serve.