Serves: 4
Preparation Time: 30 minutes
Total Time: 45 minutes
Ingredients:
– 1/2 pound Yukon Gold potatoes, halved
– 1 large or 2 medium beets (approximately 1/2 pound)
– 2 tablespoons canola oil
– 1 large yellow onion, chopped
– 1/2 pound corned beef, chopped
– 3 tablespoons chicken stock or water
– 3 tablespoons ketchup
– 2 teaspoons fresh thyme, plus additional for garnish
– Kosher salt and freshly ground black pepper
– 4 large eggs
Instructions:
1. Place the halved potatoes and beets in a large pot of salted water. Bring to a boil, then reduce heat and simmer until a paring knife inserted in the centers of both meets no resistance, about 25 to 30 minutes; drain. Once cooled slightly, peel the potatoes and beets using a paper towel. Discard the skins and chop the flesh into 1-inch pieces.
2. Heat the canola oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, for about 5 to 7 minutes. Add the potatoes, beets, corned beef, chicken stock or water, ketchup, and thyme. Season with salt and pepper. Stir to combine, then press into an even layer. Cook without stirring until the bottom is crisp, for about 10 to 12 minutes.
3. Reduce the heat to medium-low. Create 4 holes in the beet-potato mixture. Crack one egg into each hole. Cover the pan and cook until the eggs reach the desired doneness, approximately 3 to 5 minutes. (Alternatively, the eggs can be fried separately and served alongside.)
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Enjoy your delicious meal!
