Food & Cooking Recipes Breakfast & Brunch Recipes Beet Hash with Eggs 4.8 (8) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 21, 2020 Rate PRINT Share Close Photo: Johnny Miller Prep Time: 30 mins Total Time: 30 mins Servings: 4 Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash. Cook Mode (Keep screen awake) Ingredients 1 pound beets, peeled and diced ½ pound Yukon Gold potatoes, scrubbed and diced Coarse salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small onion, diced 2 tablespoons chopped fresh parsley 4 large eggs Directions In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes. Cook's Notes Start with smaller beets; they're more tender than large ones. Golden, white, and Chioggia varieties all work well in this dish. Originally appeared: Whole Living, October 2012 Rate It PRINT