Name: Sweet Potato Red Flannel Hash
Total time: 50 min
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; 1/2 teaspoon minced fresh thyme or ¼ teaspoon dried; 1/2 teaspoon chili powder; 1/3 cup heavy cream; 1/4 teaspoon hot sauce; 1/4 teaspoon vegetarian Worcestershire sauce; 8 large eggs

Why This Recipe Works

To put a sweet twist on traditional potato hash, we looked to swap out regular spuds for sweet potatoes and boost the flavor with a backbone of chili powder. Unfortunately, our first attempts resulted in a very soft, mushy hash—sweet potatoes don't boast the same starchiness as russets, so they don't retain their shape as well once cooked. We got better results by mixing in some starchy russets with the sweet potatoes; the russets softened and crumbled, binding the hash together. To speed things up, we parcooked the potatoes and beets in the microwave until tender, then moved them to the skillet to brown and crisp. We rounded out the flavors with onion, garlic, thyme, and a dash of hot sauce, plus heavy cream for richness. To make our hash a hearty meal, we poached eight eggs right in the hash.

Before You Begin

If you notice that the potatoes aren't getting brown in step 3, turn up the heat (but don't let them burn). You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

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.

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.

Stir in garlic, thyme, and chili powder and cook until fragrant, about 30 seconds. Stir in hot potatoes, Worcestershire, cream, and hot sauce. Using back of spatula, gently pack potatoes 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 potatoes are nicely browned, 6 to 8 minutes.

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.