Post by JJ Judkins on Sept 13, 2008 13:17:38 GMT -6
RED FLANNEL HASH
1 pound bag diced potatoes with onion
2 cups diced ham
16 oz can whole beets, drained and quartered
1/4 tsp pepper
8 large eggs
3 scallions, chopped
3/4 cup reduced fat sour cream
2 tbs chopped dill
Heat oil in a skillet. Add potatoes and cook 10 min. or until browned. Add ham, beets and 1/8 tsp pepper. Cook 2 min. or until hot. With back of a spoon, make 8 indentations in potato mixture. Crack an egg into each indentation.
Cover reduce heat and cook 6 min. or until eggs are cooked to desired doneness. Remove from heat, sprinkle with scallions. Mix sour cream, dill and remaining pepper in a small bowl. Serve with the hash. MAKES 4 SERVINGS.*
1 pound bag diced potatoes with onion
2 cups diced ham
16 oz can whole beets, drained and quartered
1/4 tsp pepper
8 large eggs
3 scallions, chopped
3/4 cup reduced fat sour cream
2 tbs chopped dill
Heat oil in a skillet. Add potatoes and cook 10 min. or until browned. Add ham, beets and 1/8 tsp pepper. Cook 2 min. or until hot. With back of a spoon, make 8 indentations in potato mixture. Crack an egg into each indentation.
Cover reduce heat and cook 6 min. or until eggs are cooked to desired doneness. Remove from heat, sprinkle with scallions. Mix sour cream, dill and remaining pepper in a small bowl. Serve with the hash. MAKES 4 SERVINGS.*