Two Potato And Beet Hash Recipes
BEET GREENS AND POTATO HASH
This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 6 grams
BEET HASH WITH EGGS
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 g, Cholesterol 212 g, Fat 12 g, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 206 g
SWEET POTATO-BEET HASH
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
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.
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TWO POTATO AND BEET HASH WITH POACHED EGGS AND GREENS ...
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Servings 4Calories 329 per serving
- Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally.
- Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
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Category BreakfastTotal Time 20 minsEstimated Reading Time 3 minsCalories 181 per serving
- Peel if desired or scrub well and chop your potatoes into very small pieces, about 1 centimeter square. Heat up the olive oil in a medium-sized pan over medium heat, then throw in the potatoes. Cook for about 15 minutes, stirring occasionally, until they are evenly browned on all sides and and almost tender.
- While the potatoes cook, chop the beet greens: lay them in a pile in the same orientation and cut 1/2″ strips across. Make one final cut straight down the long edge through all the leaves.
- When the potatoes are just about done, toss in the beet greens and the garlic. Mix into the potatoes, make a small clearing in the middle, and crack an egg on top. Cover, turn the heat down to medium-low, and cook for a few minutes, until the egg white is set.
BEET HASH BROWNS - THE ROASTED ROOT
From theroastedroot.net
4/5 (2)Category BreakfastCuisine AmericanTotal Time 40 mins
- Wash and peel beets. Shred using the shredding blade in your food processor or using a box grater.
- Place shredded beets in the center of cheesecloth and squeeze all of the juice out (you’ll need to do this in several batches).
- Heat one tablespoon of olive oil and one tablespoon of butter in a 10-inch skillet (I used cast iron) over medium-high heat.
- Add the shredded beets to the skillet and pat down using the back of a spatula to create an even layer. Cook for 5 to 8 minutes, until the sides begin to brown and beets turn bright red/pink.
TWO POTATO & BEET HASH WITH POACHED EGGS & GREENS …
From myrecipes.com
5/5 (5)Calories 329 per servingServings 4
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
- Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
- Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
- Wine match: Merlot. Sweet, earthy beets and the tangy combo of greens and mustard are balanced by The Velvet Devil Merlot (Columbia Valley, Washington State, 2008; $12). The wine's opulent cooked cherry and chocolate aromatic profile give new life to this sadly scorned grape variety. --Alexander Spacher
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From vermontcreamery.com
Servings 4Total Time 1 hr 20 mins
- Spread potatoes and beets in an even layer over a lined cookie sheet. Drizzle with olive oil and salt. Roast for 30 minutes or until they are fork tender and starting to brown.
- Place cabbage and onions in a pie plate or small dish drizzle with vinegar, maple, and place 1 tablespoon butter on top. Place in oven with potatoes and beets. Roast for 15 minutes. Remove from oven and stir. Return to the oven and continue roasting for 15 minutes. When they have caramelized they are finished roasting.
- Meanwhile, melt 4 tablespoons butter in skillet on medium heat until starting to sizzle. Break each egg into a separate small bowl. (This prevents any shells landing in the skillet.) Once butter has heated pour each egg into pan. Keep heat on medium and cook eggs without disturbing. (Patience is the key to an evenly cooked egg white and an undisturbed yolk). Cook eggs until they start to coagulate on the top and brown around the bottom and edges. The yolk should appear set, but still "yolky" and glossy. Using a spatula carefully remove eggs from the pan and serve.
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Servings 4Calories 217 per servingCategory Main Course
- Using your hands crumble the tofu until it is in small chunks and mix together with the paprika, garlic powder and tumeric.
- Spread the potatoes out on a baking tray and cover with 1 tsp of olive oil before popping them in the oven for 20 minutes
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