Red Flannel Hash

INGREDIENTS

• 1 Tbsp oil
• 1 bag (1 lb 4 oz) refrigerated diced potatoes with onion (we used Simply Potatoes)
• 2 cups diced ham steak or leftover ham
• 1 can (16 oz) whole beets, drained and quartered
• 1⁄4 tsp pepper
• 8 large eggs
• 3 scallions, chopped
• 3⁄4 cup reduced-fat sour cream
• 2 Tbsp chopped fresh dill

PREPARATION

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

2. 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.

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