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)
  1. 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).
  2. 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.
  3. 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!).