Red Flannel hashSubmitted by: IRISH54
1 tbsp oil
1 bag (1lb 4 oz) refrigerated diced potatoes with onion
2 cups diced ham steak or leftover ham
1 can (16oz) whole beets, drained and guartered
1/4 tsp pepper
8 large eggs
3 scallions, chopped
3/4 c. reduced-fat sour cream
2 tbsp chopped fresh dill
2. Add ham, beets and 1/8 tsp pepper. Cook 2 minutes, stirring occasionally, until hot. With back of a spoon, make 8 indentations in potato mixutre. Crack an egg into each indentation. Cover, reduce heat to medium-low and cook 6 minutes or until eggs are cooked to desired doneness. Remove from heat; sprinkle with scallions.
3. While eggs cook, mix sour cream, dill and remaining pepper in a small bowl. Serve with the hash.
Number of Servings: 4
Recipe submitted by SparkPeople user IRISH54.