Red Flannel Hash

Serves: 4 to 6

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This New England classic has a hearty mix of root vegetables, and is updated with the additional of crumbled Gorgonzola. It's a meal by itself, or can be a savory part of a bigger brunch spread.

Ingredients

Preparation

Preheat oven to 350˚F.

Steam potatoes for 7 minutes or until almost tender. Combine potatoes and yellow onions in a bowl and beets and red onions in another.

Divide oil and all seasonings between the two bowls and toss with vegetables to combine. Place contents of each bowl on a parchment-lined sheet pan. Roast in oven until onions are soft and beets and potatoes are cooked and brown at the edges, about 20 minutes.

Add meat and return to oven to heat through, about 4 minutes.

Toss together contents of both baking sheets. Top with Gorgonzola. Return to oven to melt cheese for a few minutes prior to serving.

Learn more about our recipes. View guidelines »

More about: beets, breakfast, grass-fed beef, potatoes, sausage

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