Make Gabrielle Langholtz's red flannel hash | Recipes | Foodism
Nothing keeps a hangover at bay like a plate of crispy potatoes and oozy poached eggs. This weekend, give Langholtz Vermont, USA-inspired breakfast dish a go.
Ingredients
- 3 large beetroots
- 3 medium potatoes
- 4 tablespoons olive oil
- 1 large red onion, diced
- 120ml heavy (whipping) cream or sour cream
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
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