Prepare on a chilly day for a substantial breakfast or brunch dish. By adding a cup of cooked beets you have Red Flannel Hash. –The Village Inn of Woodstock, Woodstock, Vermont
Boil potatoes with skins on until tender (approximately 20 minutes) and cool. Then cut them into bite-size pieces. Grind meat and onion in food processor or meat grinder. Mix with potatoes and remaining ingredients except salt and pepper and eggs and place in greased 11x7-inch pan. Cover and bake at 350 degrees F for 1 hour, stirring occasionally. Salt and pepper to taste. Serve hot directly from oven and top each serving with a poached egg. Hash can be cooled and reheated in a frying pan.