Beet Hash with Eggs
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Whole Living, October 2012
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 pound beets, peeled and diced
- 1/2 pound Yukon Gold potatoes, scrubbed and diced
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 4 large eggs
Directions
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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.
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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.
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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.
Cook's Note
Beet It
Start with smaller beets; they're more tender than large ones. Golden, white, and Chioggia varieties all work well in this dish.
Excellent recipe. I am always looking for easy, quick ,nutritional powerhouse meals, and this fits the bill. Thank-you!!
Thank you whole living for this wonderful recipe! I absolutely love using beets in different ways. I whipped this up for Sunday breakfast and it was a hit. I used truffle sea salt and some crushed basil instead of the parsley. Amazing!
Quick and delicious recipe. What a great meal to celebrate the arrival of Fall. Without the eggs it makes a great side for the week. One ingredient I added to the mix was a small dab of butter. Thanks, Whole Living!