Red Flannel Hash with Eggs

Lots of red beets make for a deep red hash that's as good for brunch as it is for dinner. Don't skimp on the bacon as it gives it depth of flavor. I added some frozen artichoke hearts for extra interest. While you can add any number of eggs to this dish, I usually make one for each child and two per adult. Serve with hot buttered cornbread and a salad.


Red Flannel Hash with Eggs
Adapted from One Pot Paleo by Jenny Castenada
Serves 4-5

1/2 lb thick-cut bacon, cut into chunks
2 leeks, white part only, sliced thin
1 lb sweet potatoes, diced
1/2 lb red beets, cubed
1/2 lb frozen artichoke hearts
1/4 cup broth or water
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
6-8 eggs

Fry the bacon in a cast iron pan over medium heat until crisp. Add the leeks and fry 3-4 minutes. Add sweet potatoes, beets and artichoke hearts. Add broth and cover to cook for 20 minutes or until easily pierced with a fork. Stir the hash often to prevent charring. Season with salt, pepper and garlic powder.

Form wells in the hash with the back of your cooking spoon. Break an egg into each. Reduce the heat to low. Cover and cook for 5 minutes or until eggs are cooked to desired doneness.