Beet Greens and Potato Hash Recipe

Name: Beet Greens and Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red boiling potatoes or baby Yukon golds, cut in small dice about 1/2 inch; 1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch; 1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves; Salt; freshly ground pepper; 1 tablespoon vinegar sherry, red wine or Champagne (optional); Poached eggs, if desired, for serving optional

Servings: persons

1 pound red boiling potatoes or baby Yukon golds, cut in small dice about 1/2 inch
1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch
1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
Salt
freshly ground pepper
1 tablespoon vinegar sherry, red wine or Champagne (optional)
Poached eggs, if desired, for serving optional

1
Place the diced potatoes in a steamer above an inch of boiling water.
2
Cover and steam for 10 minutes.
3
Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly.
4
Turn off the heat underneath the steamer.
5
With tongs, remove the greens to a bowl, and rinse them with cold water.
6
Drain, squeeze out excess water and chop.
7
Set the potatoes aside.
8
Heat the olive oil over medium heat in a large, heavy nonstick skillet.
9
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.
10
Stir in the garlic, beets, greens, thyme, salt and pepper.
11
Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown.
12
Taste, and adjust salt and pepper.
13
Stir in the vinegar if using.
14
Serve, topped with a poached egg if desired.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound red boiling potatoes or baby Yukon golds, cut in small dice about 1/2 inch, 1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch, 1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water, 2 tablespoons extra virgin olive oil, and more.

Yes, Beet Greens and Potato Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Greens and Potato Hash

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