Red Flannel Hash

Traditional red flannel hash is served with corned beef. My version can also be made with any left over root vegetable and is vegetarian. This is a colorful dish to begin your day, or “day after.”

Serves 2

½ onion, small dice
2 small beets cooked until tender, peeled and diced, about ¾ cup
2 sage leaves, chiffonade or sliced thin

¼ butternut squash, cooked until tender, peeled and diced, about ¾ cup
½ - ⅔ sweet potato, cooked until just tender (not too soft), and diced, about ¾ cup
salt and pepper to taste
pinch of toasted and ground cumin and coriander
pinch of chili flakes
pinch of garam masala
olive oil
2-4 eggs
2 tablespoons butter
2 tablespoon sour cream
2 scallions, sliced thin
zest and juice of 1 lime

In a large sauté pan, over medium heat, heat the olive oil and sauté the onions until tender, about 5-8 minutes. Season with salt and pepper. Add the beets, butternut squash, sweet potatoes, and sauté in one layer until they caramelize on one side. Flip them over, add the sage and spices and caramelize on the other side. Taste for salt and pepper.

While the vegetables are caramelizing, poach 1-2 eggs per person.

In a sauté pan or saucepan, over medium heat, cook the butter until it browns and gives off a nutty smell. Add the lime zest and juice.  

To serve, portion out the vegetables on a warm plate. Add the poached egg. Drizzle with the brown butter. Add a dollop of sour cream or stir the sour cream and drizzle over the vegetables. Top with the sliced green onions.