I found the original recipe in the “Well Plated” cookbook by Erin Clarke. See here for link to the cookbook. I have changed it a bit because I like things a bit more spicy. This dish can be made for breakfast lunch or dinner. It very versatile and easy to make; not to mention beautiful to look at 🙂
Sweet & Spicy Beets ‘n’ Potato Hash with Eggs
This recipe is a delicious, colorful, and versatile dish that works for breakfast, lunch, or dinner. It brings together the earthy sweetness of beets and sweet potatoes with a hint of spice.
Equipment
- 1 Cast Iron Skillet with lid
Ingredients
- 2 tbsp extra virgin olive oil
- 2 medium sweet potatoes, peeled and diced (approx. 2-4 cups)
- 2 medium beets, peeled and diced (approx. 2 cups)
- 1 tsp iodized salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup water
- 1 small to medium onion, diced
- 1 tbsp balsamic vinegar
- 1/4 tsp red pepper flakes (or to taste)
- Chili or Mexican spices, to taste (optional, especially if you substitute white potatoes)
- 4 large eggs
- 1-2 medium avocados, sliced (optional)
- 3-5 chive shoots, cut small for garnish (optional)
Instructions
- Heat the oil: In a large cast iron skillet with a lid, heat the olive oil over medium/medium-high heat. Swirl the oil to coat the entire pan evenly.
- Cook the veggies: Once the oil is hot, add the diced sweet potatoes, beets, salt, and pepper. Stir occasionally to prevent sticking. Cover and cook for about 5-7 minutes until the vegetables are barely soft but not mushy.
- Add water and onions: Slowly add the water to the skillet, then stir in the diced onions. Reduce the heat to low.
- Add flavor: Stir in the balsamic vinegar, red pepper flakes, and any chili or Mexican spices you're using. Cover and cook on low for another 7-9 minutes until the veggies are tender.
- Cook the eggs: Uncover the skillet and increase the heat to medium-low. Stir the hash one last time, then spread it evenly across the pan. Using a spoon, make four small wells in the hash, then crack an egg into each well. Cover the skillet and cook the eggs until the whites are set, and the yolks are cooked to your liking (soft or hard).
- Finish with toppings: Top the hash with sliced avocado and a sprinkle of fresh chives (if using).
- Serve: Use a wide spatula to scoop one egg with some of the surrounding hash onto each plate. Add extra hash on the side. Adjust seasoning with more salt and pepper to taste. Enjoy this vibrant, flavorful hash!