Eat More Jelly Red Flannel Hash

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 the center of the beet to test doneness.
When the beets are done strain the water off and let sit until you are able to handle them. Peel off the skin and dice into ½-inch cubes. Cool in the refrigerator.
Cut the Idaho potatoes into ½-inch 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 the refrigerator.
Cut the sweet potatoes into ½-inch 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 the refrigerator.
Cut the bacon into ½-inch strips and cool on medium heat until crisp. Strain off the fat and discard all but 2 tablespoons. Use bacon fat to cook the onions.
Dice the yellow onion into 1/4 inch cubes. Mince the garlic. Sweat both in the bacon fat until translucent. Cool in the refrigerator.
Once all the ingredients are cold, mix everything in a large stainless steel bowl. Allow to sit overnight to allow the flavors and the color to blend.
Cook approximately 10 ounces in a heavy bottom skillet, cast iron works best, with a little sprinkle of oil. Allow to brown then flip and brown on the other side.
Meanwhile, cook a couple of eggs your favorite way and add some toasted crusty bread to the plate. We recommend serving the hash with a mimosa.