It’s the end of October and I’m still finding the most amazing things at the farmer’s market! The healthy, colorful produce is so inspiring. This colorful hash is the result of some weekend experimentation. Craig and I love to make hashes of all varieties, but adding beets seemed like a challenge. I’ve seen a few variations online so I decided to go for it with some sweet potatoes. I also added the beet greens, which are packed with healthy vitamins. The recipe itself is dead simple and super duper tasty. I topped this with some poached eggs, but it could be paired with a variety of things. Craig suggested fish, and I think I nice piece of salmon would be perfect with this healthy hash. The leftovers were just as good the next day.
Rainbow Hash
Prep time
Cook time
Total time
Author: Dara
Recipe type: Breakfast
Serves: 4
Ingredients
- 2-3 small sweet potatoes, washed and cut into ½” cubes (approx. 2 cups worth)
- 5-6 small purple beets, washed, peeled and cut into ½” cubes (approx. 2 cups worth)
- 2-3 cups of beet greens, washed and chopped (can substitute spinach or chard)
- 1 medium yellow onion, sliced
- 1 medium leek, washed and sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary (or ½ tsp dried), washed and chopped
- salt & pepper to taste
- optional: 4 poached (or fried) eggs
Instructions
- In a pot boil 1 quart of water and add sweet potato and beet cubes. Boil for 2-3 minutes, until fork tender
- Drain and set aside
- In a cast iron skillet or large frying pan, saute leek and onion in olive oil on medium heat for 3-4 minutes, until softened
- Add sweet potatoes and beets, mix with the onion/leek mixture and continue to saute on medium heat for 7-8 minutes, stirring frequently
- When potatoes and beets have started to brown, add washed greens and toss thoroughly
- Continue to cook mixture on medium heat for 3-4 minutes, until greens have wilted
- Season with salt and pepper and serve with optional eggs
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So colourful, flavoursome and delicius
Cheers
Choc Chip Uru
what a great looking hash and that was a perfect idea to top it with an egg! Great fall dish!
I love the colors in this dish. I stretched the concept a little bit but wanted to include this wonderful recipe on my lunch themed Friday Five over @Feed Your Soul – http://chefpeterskitchen.blogspot.com/2012/10/the-friday-five-lunch.html
I love all those great colors in the hash! Looks delicious with the egg, and salmon sounds good too.
I haven’t cooked much with beet greens, but I DO cook a lot of hash. I’ll have to throw some in next time!
What a gorgeous hash, Dara! Beets, sweet potatoes, leeks… all my favorite and you put poached (I’d make fried egg!) eggs on top. Perfect hearty and nutritious dish!
this is gorgeous Dara! there are so many delicious veggies in here, it sounds like the perfect breakfast!
I just made this. I’m still learning to cook, so I think my beginner’s frying skills could improve, but this was delicious (semi-hard beets in the mix aside).
Hi Rachel! I am so delighted you tried this recipe. Good luck with your cooking experiments. And don’t be a stranger, leave a comment or shoot me an email if you have questions.