If you still have beets kicking around in your fridge, please do this: wash them, wrap them in foil, bake them on a cook sheet at 350 for about an hour or more. Then, let them cool a bit. When you can handle them, run them under cold water and slip the skins off. Put them in a container in your fridge and serve them chopped or sliced in your salad all week, pickle them or use them in the following recipe. Feel free to add other pre-cooked veggies or greens to the hash, just chop it all up small so that it cooks evenly when you fry it up. Yum!
Beet and Potato Hash with Poached Eggs
2 beets (cooked, peeled and chopped)
2 cups chopped potato
1 cup chopped onion
2-3 cloves garlic, minced (or use up any garlic scapes you have around)
2 cups chopped potato
1 cup chopped onion
2-3 cloves garlic, minced (or use up any garlic scapes you have around)
Other roots you have or cooked meat you’d like to add.
olive oil for frying
Salt, pepper and thyme to taste
1 egg for every serving
olive oil for frying
Salt, pepper and thyme to taste
1 egg for every serving
Steam the chopped potato until fork tender. Saute onion and garlic until soft, add beets and potatoes (you could add raw summer squash at this point or other pre-cooked roots you have around like carrots, parsnip, rutabaga etc). Fry until you get a crispy side, then flip the hash over to crisp the other side. Add salt and pepper to taste. Serve with a poached or fried egg on top. Yum!
