my bedside table. I had to choose between cuddling up with the literally revealing Kate Moss interview in Vanity Fair, the perfect vegetarian chili recipe in Cooks Illustrated, or Whole Living's best breakfast recipes. I read them all that night and am so into this Beet Hash with Eggs from Whole Living. It only took 30 minutes and is totally gorgeous and delicious. I think even the most fickle beet eaters will love it.
I'm also really digging Instagram right now. It's such a fun way to get a glimpse into people's lives. Here are a few of my favorite fall Instagram shots.
Beet Hash with Eggs
from Whole Living October 2012
1 pound beets, peeled and diced
1/2 pound Yukon gold potatoes, scrubbed and diced
salt and pepper
2 tablespoons extra virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large free range eggs
1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes.
3. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
4. Make four wide wells in the hash. Crack one egg into each and season with salt.