Red flannel hash was invented by the New England colonists. It is similar to corned beef hash, except beets are substituted for corned beef.
1 onion, thinly sliced
1 teaspoon salt
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon black pepper
3-4 red potatoes, diced small
3 beets, peeled and diced small
1/2 head cabbage, core removed and thinly sliced
4-6 large eggs
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and 1/2 teaspoon of salt, and cook until the onions become soft and translucent, about 5 minutes. Stir in the garlic, herbs, and 1/2 teaspoon of black pepper. Stir until the garlic becomes fragrant, about 30 seconds.
Add the potatoes, beets, and another 1/2 teaspoon of salt. Stir everything together, cover the pan, and turn the heat down to medium. Cook for 10-12 minutes, stirring every few minutes, until the beets are tender. Don’t worry if the potatoes start to fall apart a little – they are meant to! As you stir, be sure to scrape the bottom of the pan every so often to work in the browned bits from the pan.
When the beets are tender, stir in the cabbage. Cover and cook for another 3-5 minutes, until the cabbage is wilted. Give the mash a taste and add more salt and pepper if desired.
At this point, you can serve the mash right away or you can turn down the heat and let it simmer for as long as a half an hour. You can also take the mash off the heat completely and re-heat it when you’re ready to serve.
Five minutes before you’re ready to serve, crack the eggs around the circumference of the pan. Cover the pan and let the eggs poach for 5 minutes for runny yolks or 7 minutes for firm yolks. Scoop onto plates and serve.