Sweet Potato Beet Hash Food

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.

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

ROASTED BEET AND SWEET POTATO HASH

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.

SWEET POTATO AND BEET HASH

Steps:

• In a large cast iron skillet over medium-low heat, cook the bacon until done but not crisp. Remove from the pan and set aside, leaving the fat.
• Add the onions to the pan and cook for 2 minutes.
• Add the beets to the pan, and cook for 5-7 minutes.
• Add the sweet potato to the pan and cook for 15-20 minutes, stirring every 5 minutes, until both the beets and sweet potatoes are fork-tender. Allow pieces to brown on the bottom of the pan during this process!
• Add the salt, pepper, red pepper flakes, and return the bacon to the pan. Mix thoroughly.
• Make three (or four) slight wells in the mixture, crack an egg into each well, and cover the pan with a lid. Let cook until the eggs are set, about 5 minutes.
• When the eggs are done, remove from heat, top with chopped green onions, and enjoy!

BEET & SWEET POTATO 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. (Use Olive Oil as a substitue for the Bacon-changes the flavor some, but still excellent) 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. Add butter at the last minute. Taste and adjust the seasoning, if necessary.
• The eggs may be individual prepared by method od choice: Proached, Fried (non-stick; no oil), or baked. Place one egg on top of each serving. Serve immediately

SWEETS, BEETS, AND KALE BREAKFAST HASH

Steps:

• Peel and chop beets and sweet potato. Remove kale leaves from stem and finely chop both stem & leaves. Finely dice onion. Tip: chop veggies ahead of time and store until ready to cook hash.
• In a very large sauté pan add ground pork and chopped onion, cook on medium-high heat for ~5min, breaking apart pork. Season with ground mustard, paprika, herbs de Provence, fennel seeds, and S&P.
• Add chopped beets, sweet potatoes and kale (I recommend placing beets in the pan first as they will take the longest to cook). Cover pan and turn heat to medium. Allow veggies to cook ~20-25 min, stirring occasionally, until beets and sweet potatoes are cooked through. Taste and add S&P and any additional seasoning as needed.

POTATO AND BEET GREEN HASH

Steps:

• 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.
• Remove from the heat, add a generous amount of pepper and a sprinkle of salt, and eat!

TWO POTATO AND BEET HASH WITH POACHED EGGS AND GREENS

Steps:

• 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.

SWEET POTATO-BEET HASH (MELISSA D'ARABIAN)

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

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.

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.

SWEET POTATO HASH

Steps:

• Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add sausage; crumble and cook until no longer pink. Add onion, garlic, thyme and fennel seeds; cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
• Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in kale and cook until tender, 5 to 7 minutes. Season with salt and pepper.
• Using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.

KALE & SWEET POTATO HASH

Steps:

• Heat the olive oil in a large skillet over medium heat. Once warm, add in the cubed sweet potato, cover them with a lid, and cook for about 10 minutes, stirring occasionally. Peeling the sweet potatoes is totally optional!
• Uncover the pan and add in the garlic powder, diced onion, diced peppers, and coconut aminos and stir to combine. Cook over medium-high heat for about 10-12 minutes or until the sweet potatoes are fork tender and starting to brown on the sides.
• In the last 5 minutes, add in the shredded kale and cover with the lid for 1-3 minutes to allow the kale to wilt completely. You want the kale the be vibrant green and soft, but not brown and overcooked!
• Serve warm topped with sliced green onion, cilantro, and optional sesame seeds and sriracha. Option to add your favorite protein of choice- tempeh, tofu, veggie sausages, etc.
• Store the leftovers in an airtight container in the fridge for 3-5 days and reheat before serving.