I’m kicking off my first $5 challenge meal with a dish that’s perfect for both breakfast and dinner. It also shares a name with my favorite season that is just upon us- red flannel season, or as most people like to call it, autumn. I was first introduced to the red flannel hash at a favorite local brunch spot and since first ordering it, I have had a difficult time ever ordering anything else. It just hits that sweet and savory spot so well. I’ve been wanting to recreate this myself for quite some time so when I was craving beets at the end of my work day, this immediately popped into my mind. I knew it would be a cheap dinner, but I did not realize that I could make this for well under $5. Here’s the cost breakdown:
1 medium red beet (organic) $1.47
1 small sweet potato (organic) $.61
1 medium shallot $.35
1 egg $.66 (I had a case of 6 organic eggs in my refrigerator already and forgot to take note of the price but I know from buying them often enough that they cost about $3 and change. For the sake of argument, let’s round that up to $4 and divide by 6)
Greek yogurt $.89 (I bought a single serving container of Greek yogurt on sale for $1.79 and I used half of the yogurt – saving the rest for breakfast tomorrow, so I divided in half)
The remainder of the ingredients are staples: olive oil, red wine vinegar, salt & pepper, and 1 clove of garlic (a head costs about $.74 which would still keep this meal under $5 if included in costs).
Grand total: $3.98
The other great thing about this meal is that once you chop up your veggies and toss them in the oven, you can turn your attention to other things for a good 30 minutes. Just come back now and then to toss them with a spoon so they don’t stick.
Like magic, with the first bite of my dinner came a perfect cool fall breeze through the window and I was in red flannel hash bliss. I may even be tempted to make this again for breakfast this weekend. Here’s how to make this under $5 dish…
1 medium red beet
1 small-medium sweet potato
1 medium shallot
1 large clove of garlic
2 tbs extra virgin olive oil
1 tbs red wine vinegar (plus 1 tbs for poaching egg)
Salt and pepper to taste
1/4 cup Greek yogurt (optional)
drizzle of honey (optional)
Peel the beet and slice into small half inch cubes. Cut the sweet potato the same way, leaving skin on. Finally, cut the shallot and garlic into large pieces. Combine all of the vegetables in a medium pyrex and toss with olive oil, vinegar, salt and pepper. Roast at 400 degrees for about 40 minutes or until beets are soft. Toss veggies occasionally while they are in the oven so they don’t stick to the pan.
When veggies are about 10 minutes away from being finished, bring about 2 inches of water and 1 tbs vinegar to boil in a small pot. Once water boils, reduce to simmer, crack egg into a cup and pour into the simmering water. Scoop any whites towards the yolk. Let cook for aout 3-4 minutes.
While the egg is cooking, remove hash from oven and if you like a slightly sweet kick, drizzle a very small amount of honey over the hash, mix together, and plate. Add a dollop of Greek yogurt on top of the hash and then top with the poached egg.