Potato Beet Hash with Eyeball Eggs
Ingredients
- 1 pound medium Yukon Gold potatoes (about 3), diced
- Kosher salt
- 5 tablespoons extra-virgin olive oil, plus more for the pan
- Freshly ground pepper
- 1 small bunch red Swiss chard, leaves torn and stems sliced
- 4 scallions, thinly sliced
- 3/4 teaspoon dried thyme, lightly crushed with your fingers
- 2 8.8-ounce packages fully cooked beets, diced
- 4 cloves garlic, finely chopped
- 6 large eggs
- 6 thin slices pimiento-stuffed olives (2 to 3 olives)
- Hot sauce, for serving
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