Red Flannel Hash with Eggs

• Meat

  • 8 oz Pastrami

• Produce

  • 1 lb Beets, red
  • 2 cups Carrots
  • 1/2 cup Dill, packed fresh
  • 1/2 cup Flat-leaf parsley, packed fresh leaves
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 lb Sweet potatoes
  • 1 lb Yukon gold potatoes

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Salt and freshly ground pepper, Coarse

• Oils & Vinegars

  • 1 tbsp Cider vinegar
  • 1/4 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Rye bread

• Dairy

  • 4 tbsp Butter, unsalted

Found on marthastewart.com