SERVES 6
This is a Yankee dish that makes sense in Texas if you add some chiles, which render it completely nontraditional. Hash was originally created by crafty chefs to use up leftovers, but merits first use as it is so delicious and really belts out flavor in the key of beets. You can easily substitute roast turkey or pork or any other kind of cooked meat to personalize this dish.
2 large bunches beets
2 tablespoons olive oil
2 pounds waxy golden potatoes, such as Yukon Gold (4 medium or 2 large), cut in half
2 tablespoons kosher salt, plus more as needed
7 tablespoons unsalted butter
2 dried ancho chiles, soaked in hot water for 10 minutes
1 pound cooked corned beef, cut into ¼-inch dice (you may substitute any leftover protein)
Freshly ground black pepper
2 tablespoons Worcestershire sauce
1 bunch fresh cilantro, finely chopped
6 extra-large eggs
Texas Pete hot sauce, for serving
Preheat the oven to 450°F.
Cut off the beet greens and reserve them for ravioli filling or soup. Scrub the beets, toss them with 1 tablespoon of the olive oil, and spread them in a baking pan. Roast until very tender, 50 to 60 minutes. Let cool slightly, then rub off the skins under running water. Cut into ¼-inch dice and set aside.
Place the potatoes in a saucepan, cover with cold water, and add 2 tablespoons salt. Bring to a boil and cook until tender, about 20 minutes. Peel, cut into ¼-inch dice, and set aside.
In a 12-inch cast-iron skillet, melt 6 tablespoons of the butter over medium-high heat. Split the ancho chiles and remove the seeds, then cut them into thin strips and add them to the pan with the beets, potatoes, and corned beef and season with salt and pepper. Toss and cook until heated through, about 10 minutes. Add the Worcestershire and cilantro and reduce the heat to low. Once the hash is crispy, turn off the heat and let it set for 5 to 10 minutes. This will help to keep it together when slicing.
Meanwhile, in a 12-inch nonstick pan, heat the remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once it has foamed and subsided, crack the eggs into the pan, season with salt and pepper, and fry to the desired doneness.
Serve the hash, topping each portion with a fried egg, with Texas Pete hot sauce on the side.