Best 4 Beet Hash Recipes
Beet hash, a vibrant and flavorful dish, is a delightful fusion of sweet beets, savory spices, and crispy texture. Perfect for breakfast, brunch, or a light lunch, this versatile recipe offers a culinary adventure that caters to both vegetarians and meat-lovers alike. Whether you prefer a classic approach or crave a modern twist, this article presents a collection of the best beet hash recipes, ensuring there's something to satisfy every palate. From traditional skillet preparations to innovative sheet pan variations, discover the perfect recipe to tantalize your taste buds and create a memorable dining experience.
Here are our top 4 tried and tested recipes!
SWEET POTATO-BEET HASH
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
- Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
BEET GREENS AND POTATO HASH
This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
- Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 6 grams
SWEET POTATO-BEET HASH (MELISSA D'ARABIAN)
Recipe by Melissa d'Arabian (as seen on Food Network). Made this for my diabetic mother-in -law several times (but I omitted the salt and used low sodium bacon). Hope you enjoy this recipe.
Provided by rosie316
Categories Potato
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
- Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
- Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
- Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 minutes).
- Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary, and serve immediately.
BEET HASH
Steps:
- Combine all ingredients and mix thoroughly. Preheat a heavy cast iron skillet on medium high heat. Add a tablespoon of olive oil to hot pan and and scoop out about a cup and a half of of the mixture and add it to the pan. Cook 3-4 minutes per side until dark crust forms. You may refrigerate unused mixture for up to 3 days or portion and freeze. Serving suggestions: Serve hot with poached eggs, sour cream and salsa, or even ketchup.
Tips:
- Choose the right beets: Look for beets that are firm, smooth, and deep red in color. Avoid beets that have blemishes or bruises.
- Roast the beets before hashing them: Roasting the beets concentrates their flavor and makes them easier to peel and chop.
- Use a sharp knife to hash the beets: This will help you get clean, even pieces.
- Don't overcook the beets: Beets should be tender but still have a slight bite to them.
- Add flavorings to taste: You can add a variety of flavorings to your beet hash, such as garlic, onion, herbs, and spices.
- Serve warm or cold: Beet hash can be served warm or cold. It's a great addition to breakfast, lunch, or dinner.
Conclusion:
Beet hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover beets, and it's also a healthy and affordable meal. With a few simple ingredients and a little bit of time, you can easily make a delicious beet hash that the whole family will enjoy.
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