This recipe comes from Gabrielle Langholtz book: America: The Cookbook. Covering recipes from all 50 states, it's a sort of the culinary cannon of the country, curated by Langholtz via chefs, food writers and and producers from all over America.
Make Gabrielle Langholtz's red flannel hash
Nothing keeps a hangover at bay like a plate of well-seasoned, crispy potatoes and oozy poached eggs. This weekend, give Langholtz Vermont, USA-inspired breakfast dish a run for its money
Preparation time 10 mins
Cooking time 1 hour 20
- 3 large beetroots
- 3 medium potatoes
- 4 tablespoons olive oil
- 1 large red onion, diced
- 120ml heavy (whipping) cream or sour cream
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- In a large pot of boiling water, cook the beetroots and potatoes until the potatoes are tender (about 20 minutes).
- Using a slotted spoon, lift the potatoes out and set aside to cool.
- Continue cooking the beets until they are tender (about 40 minutes). Drain the beets.
- When the potatoes and beets are cool enough to handle, peel and dice them.
- In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until it starts to soften (about 3 minutes).
- Add the potatoes, beets, and cook, stirring occasionally, until browned and crispy (about 15 minutes).
- Stir in the cream and season to taste with salt and pepper. Serve hot, garnished with parsley and a poached egg.