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.



Ingredient Checklist


Instructions Checklist
  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

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.

Reviews (4)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.
Rating: Unrated
Excellent recipe. I am always looking for easy, quick ,nutritional powerhouse meals, and this fits the bill. Thank-you!!
Rating: Unrated
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!
Rating: Unrated
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!