Place beets in saucepan, cover with water. Simmer until tender, about 10 minutes. Drain. Heat fat in large skillet over medium heat. Add onion and cook until golden brown, stirring occasionally. Add potatoes, cover and cook until tender, stirring occasionally. Transfer to large bowl. Mix in beets and beef. Season with salt and pepper. Cool. Melt 1 tablespoon butter in each of 2 skillets over high heat. Arrange hash in 3 mounds in each skillet; press to flatten. Press back of spoon into each to form a well. Cook until bottoms are golden brown, about 5 minutes. Reduce heat to medium low. Crack 1 egg into each well. cover and cook until eggs are soft-cooked, about 8 minutes.