How to make it

  • In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
  • Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
  • Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
  • Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
  • Fold browned hash by half and slide onto the serving platter.
  • Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).

Reviews & Comments 3

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    " It was excellent "
    windy1950 ate it and said...
    YUMMMMM... I could eat brekkie any time of the day, and this sounds just like the ticket. If you watch "Diners, Drive-ins and Dives" on Food Network, they recently featured an eatery in Pittsburgh called the Dor Stop Restaurant. One of their signature recipes is called Italian Jumbot. Google it and check it out. I know you'll see how easily chopped corned beef could be subbed for the sausage.

    Thanks for posting this recipe ;-)
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    " It was excellent "
    windy1950 ate it and said...
    Loves hash and eggs anytime of the day... ^5!!
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    " It was excellent "
    chef_irish ate it and said...
    Great Recipe
    High 5555555555555
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