Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

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