Beet Greens And Potato Hash Recipes

SWEET POTATO-BEET HASH

Steps:

• Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
• Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

BEET GREENS AND POTATO HASH

Steps:

• Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
• Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.

POTATO AND AUTUMN VEGETABLE HASH

Steps:

• For herb oil:
• Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• For hash:
• Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
• Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

BEET HASH WITH EGGS

Steps:

• In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
• Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
• Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

POTATO-BEET HASH WITH EYEBALL EGGS

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes. Drain well and let cool at least 5 minutes.
• Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes. Remove to a large plate, leaving the excess oil behind.
• Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more. Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.
• Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper. Cook until the whites are almost set, 3 to 5 minutes. Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.
• Top the hash with the eggs. Drizzle with hot sauce.