Potato-Beet Hash with Eyeball Eggs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 186
- Sodium
- 677
- Total: 50 min
- Active: 40 min
Ingredients
1 pound medium Yukon Gold potatoes (about 3), diced
Kosher salt
5 tablespoons extra-virgin olive oil, plus more for the pan
Freshly ground pepper
1 small bunch red Swiss chard, leaves torn and stems sliced
4 scallions, thinly sliced
3/4 teaspoon dried thyme, lightly crushed with your fingers
2 8.8-ounce packages fully cooked beets, diced
4 cloves garlic, finely chopped
6 large eggs
6 thin slices pimiento-stuffed olives (2 to 3 olives)
Hot sauce, for serving
Directions
- Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes.
- Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind.
- Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.
- Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
- Top the hash with the eggs. Drizzle with hot sauce.