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!
2 cups chopped potato
1 cup chopped onion
2-3 cloves garlic, minced (or use up any garlic scapes you have around)
olive oil for frying
Salt, pepper and thyme to taste
1 egg for every serving