Add the diced potato, diced carrot, and 1/4 tsp salt to a saucepan then cover completely with cold water and bring to a boil over medium-high heat
Boil the potato and carrot until tender, about 5 minutes then drain and set aside.
Heat 1 TBSP of the oil in a cast-iron pan over medium-high heat then add the pork and onion and cook, stirring occasionally and breaking up the pork, until the pork is well browned, about 5 minutes.
Stir in the potatoes, carrots, 1 tsp salt, and 1/4 tsp black pepper.
Continue to cook, stirring occasionally, until everything is browned, 7 to 10 minutes.
Season with salt & pepper to taste then transfer to a serving dish and top with the diced pickled beets.
Wipe out the pan then add 2 TBSP of oil the pan and heat the oil over medium heat until hot.
Crack the eggs into a shallow bowl then carefully slide the eggs into the hot pan.
Cook the eggs until the white of the egg is set and no longer liquid, 2 to 3 minutes.
Transfer the fried eggs to the serving dish on top of the hash then sprinkle with a little salt & pepper.
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