Red Flannel Hash

Cooking Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, 10 minutes or until browned.

Add ham, beets and 1⁄8 tsp pepper. Cook 2 minutes, stirring occasionally, until hot. With back of a spoon, make 8 indentations in potato mixture. Crack an egg into each indentation. Cover, reduce heat to medium-low and cook 6 minutes or until eggs are cooked to desired doneness. Remove from heat; sprinkle with scallions.

While eggs cook, mix sour cream, dill and remaining pepper in a small bowl. Serve with the hash.