Sweet Potato & Beet Hash
Posted on February 22, 2013
Local? Check. Seasonal? Check. Organic? Check. Easily qualifies for a delicious breakfast, lunch, OR dinner? Check.
The beets really mellow out the sweetness of the potatoes, and well, it’s just delicious, ok? Just make it. Any questions?
Sweet Potato & Beet Hash (vegan without the eggs)
- 1.5 cups cooked beets (I usually roast my own, but this time I bought TJ’s pre-cooked baby beets)
- a little olive oil
- 2 cloves of garlic, chopped
- 2-3 medium sweet potatoes, baked
- 2 tablespoons olive oil
- 1 onion, chopped
- salt and freshly ground pepper
- 2 tablespoons fresh parsley, finely chopped
- 3 eggs (optional)
- Preheat oven to 375 degrees. Place sweet potatoes on a sheet of aluminum foil and drizzle with a little olive oil. Prick sweet potatoes all over with a fork or knife. Place sweet potatoes on a baking sheet and bake about 1 hour until cooked through. Use a knife to poke the vegetables to see if they are tender. Cool. At this point, you can peel the sweet potatoes, but I just left the skin on mine (more nutrition!). Chop baby beets and sweet potatoes into equal sized pieces (no need to be a perfectionist here).
- Heat oil in a large skillet. Add garlic, and then onion. Let the onion soften a bit, then add the beets and sweet potatoes. Season with salt and pepper. Cook until bottom of hash develops a little crust. Flip hash over and cook until other side has a bit of a crust. Sprinkle with parsley. Divide hash among six plates.
- For the eggs, crack three (or four) on top of the hash and add a lid to the pan. I also threw the whole skillet into the over under the broil setting (make sure your entire skillet is oven safe!).