- 12 ounces red-skinned potatoes, diced
- 4 slices thick-cut bacon, chopped
- 1 cup chopped onion
- 1 15-ounce can whole beets, drained, diced
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
- Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
- Add chopped onion to bacon drippings in large skillet. Saut?? onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
- Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
- Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.