Martha Stewart Beet Hash with Eggs

Martha Stewart beet hash with eggs is a colorful skillet breakfast with diced beets, Yukon Gold potatoes and runny-yolk eggs that comes together in 30 minutes. This quick, easy breakfast ideas favorite fits lazy weekend brunches, holiday mornings and simple weeknight dinners for the whole family.

Boil the diced beets and potatoes until tender before they ever touch the oil, because that gives you soft centers and a hash that crisps fast. Skip it and the beets stay hard while the potatoes brown too much.

Martha boils the diced beets and potatoes in the same skillet she fries them in, then wipes it out and goes straight to the oil. Her beets cook through in about 7 minutes instead of roasting for an hour, so a root vegetable hash becomes a quick morning dish.

Martha Stewart Beet Hash with Eggs

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

210

kcal

Tender diced beets and golden potatoes crisp in olive oil with sweet onion and parsley, then hold four eggs in wells until the whites set. The runny yolks run into the hash and turn it into its own sauce.

Ingredients

• 1 pound beets, peeled and diced
  

• 1/2 pound Yukon Gold potatoes, scrubbed and diced
  

• Coarse salt and freshly ground black pepper
  

• 2 tablespoons extra-virgin olive oil
  

• 1 small onion, diced
  

• 2 tablespoons chopped fresh parsley
  

• 4 large eggs
  

Directions

• Boil the vegetables: Cover 1 pound diced beets and 1/2 pound diced Yukon Gold potatoes with water in a high-sided skillet and bring to a boil. Season with salt and cook until tender, about 7 minutes, then drain and wipe out the skillet.
• Crisp the hash: Heat 2 tablespoons olive oil in the skillet over medium-high heat and add the boiled beets and potatoes. Cook until the potatoes begin to turn golden, about 4 minutes.
• Add the onion: Reduce the heat to medium, add 1 diced small onion and cook, stirring, until tender, about 4 minutes. Then adjust the salt and pepper and stir in 2 tablespoons chopped parsley.
• Make the wells: Use a spoon to push four wide wells into the hash. Crack 1 large egg into each one and season the eggs with a little salt.
• Cook the eggs: Cook until the whites set but the yolks are still runny, 5 to 6 minutes. Serve straight from the skillet while the yolks are soft.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 5-quart stainless steel colander, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of beets work best in beet hash?

Pick the smaller beets at the market, because they cook up more tender than the big ones. Golden, white and Chioggia beets all work well too, and golden beets won't stain the potatoes pink.

Can I poach the eggs instead of baking them in the hash?

Yes, Martha says poached eggs also work in this recipe. Poach them separately, then spoon them over the finished hash and serve right away.

Can I make the hash ahead of time?

Boil the beets and potatoes up to a day ahead and refrigerate them in a covered container. Then crisp them in the skillet and add the eggs when you're ready to eat.

Do I need a cast iron skillet?

Any high-sided skillet works, since you boil and fry in the same pan. Cast iron holds heat well and goes straight to the table, so I like it here.

What is the most common mistake with this hash?

Overcooking the eggs is the usual problem. Pull the skillet as soon as the whites are set, because the yolks keep cooking in the hot hash.