Red Flannel Hash with Creamy Horseradish

Directions

1. Heat the oven to 400 degrees.

2. Place the potatoes in a mixing bowl, toss with enough olive oil to lightly coat and toss to combine. Transfer the potatoes to a rimmed baking sheet, and roast for 20 minutes.

3. Meanwhile, stir together the sour cream, horseradish, and lemon zest in a bowl, and then refrigerate until you’re ready to serve.

4. Combine the red onion, beets in the bowl, drizzle with olive oil and top with the Cherry Cola seasoning; toss to combine. Add the pancetta to the bowl and toss again. Add the vegetable mixture to the pan with the potatoes, keeping the ingredients in a single layer for the best browning. Return the pan to the oven and bake for another 20-25 minutes, or until the potatoes are browned and cooked through, and the vegetables are sizzling in the oil.

5. Use the bottom of a pint glass to lightly “smash” each potato, and then gently toss to combine with the other ingredients. Taste and adjust seasonings as desired. Serve immediately, topped with a drizzle of creamy horseradish, a fried egg, and a sprinkling of greens, if desired.