For the reluctant beet eater...a recipe from our friend Andy

Red Flannel Hash

½ pound cooked Yukon Gold Potatoes, peeled and chopped into ½ inch pieces
½ pound cooked beets, peeled and chopped into ½ inch pieces
½ large onion, thinly sliced
1 TBSP Olive Oil
1 TBSP Butter
Kosher Salt and Pepper
Rousedale Farm Eggs

Pour the oil into a large skillet over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes.

Add the potatoes and beets and stir until well coated in the oil. Cook without stirring for about 5 minutes. Stir the beets and potatoes again trying to flip them onto the uncooked side. Cook for another 5 minutes without stirring. Turn the heat down to medium low, stir again and cook for another 7 minutes or so. The potatoes should be crusty. If they start to burn, turn the heat down sooner.
Season with salt and pepper.

Serve with 2 fried or poached eggs.

Enjoy!