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Red Flannel Hash

Recipe from Weber's Time to Grill™ by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    50 to 57 mins

Ingredients
Instructions

the Ingredients

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  • Completed step 8 slices thick-cut bacon, coarsely chopped
  • Completed step ½ medium yellow onion, thinly sliced
  • Completed step 2 red beets, about 1 pound total, cut into ½-inch pieces
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 2 tablespoons chopped fresh thyme leaves
  • Completed step 1 large garlic clove, finely chopped
  • Completed step 2 russet potatoes, about 1½ pounds total, cut into ½-inch pieces
  • Completed step 3 tablespoons champagne vinegar or white wine vinegar
  • Completed step 4 ounces goat cheese, crumbled
  • Completed step 8 large eggs, scrambled or fried (optional)

Special Equipment

  • 12-inch cast-iron skillet

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FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Spread the bacon out in a 12-inch cast-iron skillet and fry over direct medium heat, with the lid closed, until crisp, 15 to 17 minutes, stirring the bacon pieces occasionally. Using a slotted spoon, transfer the bacon to paper towels to drain. Carefully remove about 2 tablespoons of the bacon fat from the skillet and discard.
    Spread the bacon out in a 12-inch cast-iron skillet and fry over medium heat, with the lid closed, until crisp, 15 to 17 minutes, stirring the bacon pieces occasionally. Using a slotted spoon, transfer the bacon to paper towels to drain. Carefully remove about 2 tablespoons of the bacon fat from the skillet and discard.
  • Combine the onion, beets, salt, pepper, and thyme in the skillet and cook over direct medium heat, with the lid closed, for 10 minutes, stirring once. Add the garlic and potatoes and cook, with the lid closed, until the beets and potatoes are tender and there are browned bits sticking to the skillet, 25 to 30 minutes, stirring and scraping the bottom of the skillet occasionally.
  • Stir in the vinegar and all but one-fourth of the bacon pieces. Top the hash with the cheese and the remaining bacon. Serve immediately with scrambled or fried eggs, if desired.

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