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Beet Hash with Eggs

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Recipe photo courtesy of Johnny Miller

Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.

Source: Whole Living, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Start with smaller beets; they're more tender than large ones. Golden, white, and Chioggia varieties all work well in this dish.

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Reviews

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How would you rate this recipe?
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  • timvanderpergm
    23 JAN, 2016
    I LOVED this recipe. Easy, healthy and filling. I'm a bit of a carnivore, so I also added in ground meat (before sautéing the beets & potatoes). I also think that adding a bit of goat cheese at the end would be a great addition.
    Reply
  • Niobestarr
    10 JAN, 2013
    Excellent recipe. I am always looking for easy, quick ,nutritional powerhouse meals, and this fits the bill. Thank-you!!
    Reply
  • ShellBell
    15 OCT, 2012
    Thank you whole living for this wonderful recipe! I absolutely love using beets in different ways. I whipped this up for Sunday breakfast and it was a hit. I used truffle sea salt and some crushed basil instead of the parsley. Amazing!
    Reply
  • Christina Soriano
    30 SEP, 2012
    Quick and delicious recipe. What a great meal to celebrate the arrival of Fall. Without the eggs it makes a great side for the week. One ingredient I added to the mix was a small dab of butter. Thanks, Whole Living!
    Reply

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