“A new ingredient can transform a familiar recipe. Beets bring sweetness and rosy color to meet-free hash. The hearty dish would be welcome on a brunch or dinner table” – Martha Stewart.
And welcomed this dish was on my table, yesterday for brunch. I am a beet lover and thankfully so is my family so when I was reading through Martha Stewart’s new cookbook “One Pot” and found this recipe, I knew I would be making it soon.
If you by now don’t know about this book, let me tell you, it’s great. It has 120+ recipes easy to put together, comfort and healthy food with minimal clean up is what this book offers. You’ll find things like Provençal vegetable tian or skillet macaroni and cheese. One pot desserts are also in this book, try the skillet chocolate-chip cookie or the fruit skillet cake, both really good. Another favorite is her baked blackberry custard, who wouldn’t want that?
Today, I’m giving away to one lucky winner a copy of Martha Stewart’s latest cookbook, “One Pot.”
All you have to do is answer the following question in the comments:
What is your favorite one-pot meal?
The winner will be announced next Monday, November 17. Good Luck!
Open to US residents only. One lucky winner will be chosen randomly and announced on this post. I will email the winner who will have up to two days to claim the prize, otherwise, another winner will be selected.
Congratulations Danielle Miller
Want more chances to win?
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Beet Hash with Eggs
Martha Stewart, “One Pot”
1 pound beets, peeled and diced
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh flat-leaf parsley leaves
In a skillet or a large sauté pan, cover the beets and potatoes with water and bring it to a boil. Season with salt; cook until tender, about 7 minutes. Drain and wipe out pan.
In the same pan, heat oil over medium-high. Add drained beets and potatoes; cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium and add onion; cook, stirring, until tender, about 4 minutes. Season with salt and pepper and stir in parsley.
Make 4 wide wells in the hash. Crack 1 egg into each, and season with salt. Cook until whites are set but yolk are still runny, 5 to 6 minutes.