Fall Weekend Breakfast

Fall Breakfast Hash:  serves 4


1 lb. beats, peeled and chopped
1/2 lb. red potates, scrubbed and chopped
Course sea salt and ground black pepper
2 Tbsp extra- virgin olive oil
1 small onion, sliced thin
2 Tsp. dried parsley
4 large pasture raised eggs or the most humane you can find

1. In a dep skillet, cover beets and potatoes with water and bring to a boil.  Season them with salt and cook until soft, around 7 minutes.  Drain and wipe skillet.

2. Heat oil in skillet over medium- high heat.  Add boiled beets and potatoes and sauté  until potatoes start to brown, around 4 minutes.  Reduce heat to medium,  add onion, and cook stirring until they are soft, approx. 4 minutes.  Season to taste and add parsley.

3. Make 4 indents in the hash and crack one egg into each and season with salt.  Cook until eggs are to your liking, I cook for about 6 more minutes.

This recipe is gluten-free, nut- free, and vegetarian.

If your kids are eating with you and won't go near this, whip up some of your favorite pancakes, and scrambles some eggs for them.  I still put some of this on their plate so you can encourage them to be brave and adventurous, perhaps like their favorite super-charachter.  You never know with kids, they might like it!