From: Executive chef David Payne, Jelly, Denver. Yield: 15 10-oz. servings.
3 lb. red beets
3 lb. potatoes
3 lb. sweet potatoes
3 lb. bacon, raw
1 lb. yellow onion
½ lb. green onion
1 ½ cup heavy whipping cream
2 Tbsp. kosher salt
1 Tbsp. black pepper, ground
Place beets in large pot, covering with water by 3 inches. Bring to a boil, then turn down to simmer until beets are cooked through. Use a thin knife to poke into center of beet to test doneness. When beets are done, strain water off and let sit until they’re cool enough to handle. Peel off the skin and dice beets into ½” cubes. Cool in refrigerator.
Cut potatoes into ½” cubes and put into a pot. Cover with water and bring to a boil. Simmer until potatoes are tender but not breaking apart. Strain and cool in refrigerator.
Cut bacon into ½”strips and cook on medium until crisp. Strain off fat and discard all but 2 Tbsp. Use bacon fat to cook onions.
Dice yellow onions into ¼” cubes. Sweat in bacon fat until translucent. Cool in refrigerator.
Once ingredients are cold, mix everything in a large stainless steel bowl. Allow to sit overnight in refrigerator to allow flavors and color to blend.
Cook approximately 10 oz. in a heavy-bottom skillet with a little sprinkle of oil. Cast iron works best. Allow to brown, then flip and brown on the other side.
Meanwhile, cook eggs your favorite way. Serve hash with eggs, accompanied by toasted crusted bread and a mimosa, if desired.