| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve with poached or fried eggs.

8 small red-skinned potatoes, cut into 1/2-inch pieces

1 large, peeled sweet potato cut into 1/2-inch pieces

2 peeled beets, cut into 1/2-inch pieces

8 bacon slices, chopped

1/2 cup chopped red onion

1/4 cup chopped fresh parsley

1/4 cup whipping cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl.
2. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
3. Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl.
4. Heat drippings reserved in skillet over medium- high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes.

Makes 4 to 6 servings.