Red-Eye Hash

Red-Eye Hash

This recipe is by Mark Bittman and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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  1. Step 1

    Peel and grate beets and potatoes.
  2. Step 2

    Put butter in a large skillet over medium-high heat. When it’s hot, add onion and ham, and cook until the onion is tender, about 5 minutes. Add the beets and potatoes and cook until tender, 15 minutes; remove from skillet.
  3. Step 3

    Deglaze skillet with coffee and cream. Spoon over the vegetables. Garnish with scallions.