breakfast · cooking · Dinner

Breakfast for Dinner – Beet & Potato Hash

Fall is tomorrow! That also means there is only 3 more weeks of our local farmers market left. I will miss it, I truly got spoiled this summer by all the fresh produce. I was inspired to try a recipe I saw in the October 2012 issue of Whole Living, on page 64. It looked so pretty I couldn’t resist.








My vegetables and eggs were from the market, including a bunch of beets with tender leaves/stalks that I added in. While the recipe calls for 4 eggs, by all means leave them out and serve this as a vegan dish if desired. I would double the produce ingredients to bulk it up. Personally I felt I should have added more produce, the portions were skimpy. Thankfully we had hand-made rice pudding for dessert so it worked out.

Still, it was some of the best hash I have had hands down. Vibrant, fresh and no heavy ‘bacon-grease’ texture that is common in hash.

Beet & Potato Hash (Adapted)


  • 1 bunch beets with stalks and leaves on
  • 1 pound Yukon gold or similar potatoes
  • Fine sea salt and ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 2 Tbsp fresh parsley leaves, finely chopped
  • 4 large eggs, preferably locally sourced/organic


Scrub the beets, cut the stalks off at the top of the beet, set aside. Peel the beets, remove the root at the bottom and discard. Dice the beets and add to a large deep-sided skillet. Scrub the potatoes and dice, rinse off and add to the skillet with the beets. Cover with cold water, add ¼ teaspoon salt and pepper each, bring to a boil. Cook for 7 minutes, drain in a colander, wipe out the skillet with a paper towel.

While the beets are cooking go through the beet leaves and discard any limp or yellow ones. Cut the leaves off the stalks, finely chop the leaves, then finely chop the stalks.

Return the skillet to the stove, over medium-high, add oil and drained beets and potatoes, cook for 4 minutes. Reduce heat to medium, add the beet leaves, stalks and onion, cook for 4 minutes or until onion is tender, stirring often.

Season with ¼ teaspoon salt and pepper and parsley, stir in.

Crack the eggs into ramekins. Make wells in the hash large enough for the eggs, pour an egg into each one. Let cook for 5 minutes or so. Since we don’t like runny eggs overall, I carefully flipped each egg with a small spatula and cooked for a minute to set the eggs.

Serve with a hearty toast on the side.

Serves 4.


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