Mixed Beet Breakfast Hash

Umm, how cute is that plate? Crate & Barrel really knows the way to a food bloggers heart. I may or may not have 5 other ones stacked up in my props cabinet just waiting for their debut! Today I bring to you a farmer's market breakfast dream. Locally grown beets are cooked to a crisp and farm fresh eggs are just set with slightly runny yolks. What really brings out the flavor in this dish is the bacon fat (yes, I am that person that has a mason jar full of bacon fat in my fridge), and I use it pretty much any time I roast something in place of half of the oil. If bacon fat is not your thing, just use all oil, no biggie! 

Beet Breakfast Hash

Ingredients:

• 1 red beet, ends trimmed and peeled
• 1 golden beet, ends trimmed and peeled
• 1 russet potato, peeled
• 1/2 cup chopped red onion
• 1 garlic clove, thinly sliced
• 1 tbsp. bacon fat
• 1/2 tsp. olive oil
• 5 eggs
• salt and pepper to taste

Chop the beets and the potato into 1/2-inch chunks. Bring 3 inches of water to a boil in a large pot. Boil the beets and potato for 7 minutes until softened slightly. 

Meanwhile, heat the bacon fat and olive oil over medium-high heat in a cast-iron skillet. Once the beets and potato have softened, drain and add to the hot skillet. Season with salt and pepper and cook for 5 minutes, tossing occasionally. 

Add the onion and garlic, and cook for another 4-5 minutes, tossing until crispy. Make 5 wells in the skillet and crack an egg into each one. Season eggs with salt and pepper and lower the heat to medium-low. Cook until the eggs are set.

Serve hot.