ROASTED BEET AND SWEET POTATO HASH
Adapted from Whole Living. I actually had leftover roasted beets and baked sweet potatoes in my refrigerator when I made this hash, so it was just a matter of cutting everything up the morning. I added some turmeric for its anti-inflammatory and antioxidant properties.
Provided by Jeanette Chen
Categories Side Dish
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place beet roots on a sheet of aluminum foil and drizzle with a little olive oil. Wrap beets in the foil. Prick sweet potatoes all over with a fork or knife. Place wrapped beets and 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. Peel beets and sweet potatoes. Cut roughly into cubes.
- Heat oil in a large skillet. Add onion, beets, sweet potatoes and turmeric. 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.
- To poach eggs, bring a pot of water to boil. Reduce heat to low and crack eggs into slow simmering water. Cook for about 2 minutes or until desired (2 minutes for large eggs results in a runny yolk). Use a slotted spoon to remove from pot. Serve on top of hash.
Nutrition Facts : Calories 112 kcal, Carbohydrate 2 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving
SWEET POTATO-BEET HASH (MELISSA D'ARABIAN)
Recipe by Melissa d'Arabian (as seen on Food Network). Made this for my diabetic mother-in -law several times (but I omitted the salt and used low sodium bacon). Hope you enjoy this recipe.
Provided by rosie316
Categories Potato
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
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 pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
- Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 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.
ROASTED BEETS 'N' SWEETS
This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
Provided by DRUMNWRITE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g
POTATO-BEET HASH WITH EYEBALL EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 12
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.
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
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