Beet Hash with Eggs
Prep Time
30 minutes
Prep Notes
Beets have gotten a bad rap in the past as tasting like "dirt". However, just like good rich soil, this root veggie is packed with nutrition and can help lower your blood pressure, balance your hormones and slow the aging process. This is a weekend favorite and may soon be yours. Peeled and diced, beets are tenderized in 10minutes.
Cooking Time
15 minutes
Yields
4 servings
Ingredients
1 lb (2 medium sized) Beets (you can use red, golden or a combination of colors)
1/2 lb (1 large) Yukon gold potato or small sweet potato
2 Tbs. Coconut oil (unscented, refined, if you don't care for coconut flavor)
1 small Red Onion, diced
2 cloves Garlic, minced
2 Tbls Parsley, chopped (optional)
4 Large Eggs, cage free or pasture
Real Salt and Black Pepper or other seasoning
Directions
1. Wash and dice onion, beets and potato. Leaving the skin on provides extra nutrients but you can peel them if you desire.
2. Heat the oil in a high sided skillet on med-high heat and add the onions and minced garlic. Cook until fragrant, about 2 minutes
3. Add the diced beets and potatoes and stir to mix with the onion mixture. Add seasoning, salt and pepper, then cook until tender and slightly brown, putting a lid on the skillet and stirring occasionally. About 5 minutes
4. Reduce heat to medium, and use a spoon to make 4 small wells in the beet, potato mixture being sure not to expose the pan beneath.
5. Drop one egg into each well season with salt and pepper and replace the lid. Allow to cook until the egg whites are opaque and the yolk is still a bit runny. Cook longer if you like a harder yolk.
6. Remove from the heat and plate one egg with a small amount of surrounding veggie. Sprinkle with parsley and serve.
Notes
Calories per serving: 239
Fat: 12g (3g saturated fat)
Protein: 10g
Change it up a bit: During the cooking of the potato and beets, you can also add chopped (chiffonade) beet greens. A delicious way to eat the "Colors of the Rainbow".
Credit
Katherine Kellogg