red flannel hash with ham
i haven't had red flannel hash in ages. i remember eating it with canned beets and canned corned beef..thats not how things roll in this house. roasted beets are beyond easy and much better than sweet beets packed in a aluminum can. throw ome cleaned beets in foil and glugg a little bit of olive oil over. roast on 450F for an hour or until soft when a knife slids thru them. perfection! you could also use bacon in place of ham or some leftover roast if on hand too! either way its always delicous!
(stay tuned for chocolate peppermint cake, homemade peppermint marshmallows and gingerbread cookies!)
1 lb small red potatoes, diced
2 cups ham, diced
1 yellow onion, diced
2 garlic cloves, minced
5 roasted or boiled beets, diced
2 tbl dijon mustard
1/2 cup milk
dash of paprika
2 tbl chopped parsley
salt and pepper
4 eggs, fried
boil potatoes until tender. drain.
heat oil in pan and saute onions and garlic. add ham and cook until browned on med heat. toss in beets and cook 10 min.
stir mustard into milk and season with salt and pepper and paprika. add to potato and beet mixture. cook until heated through. season if needed. top with fried eggs.