Beet Hash with Eggs
Refined Sugar Free
, peeled and diced
Yukon Gold, scrubbed and diced
, freshly ground
extra virgin olive oil
In a skillet or large sauté pan, cover beets and potatoes with water and bring to a boil.
Season with salt; cook until tender, about 7 minutes.
Drain and wipe out pan.
In the same pan, heat oil over medium-high.
Add drained beets and potatoes; cook until potatoes are golden, about 4 minutes.
Reduce heat to medium and add onion; sauté, stirring, until tender, about 4 minutes.
Season with salt and pepper, and stir in parsley.
Make 4 wide wells in the hash.
Crack 1 egg into each, and season with salt.
Cook until whites are set but the yolks are still runny, about 5-6 minutes. OR use a different protein entirely, like ham, salmon, steak.