Vegetable Breakfast HASH
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
4 servings For a smoky, savory boost, fry 4 to 6 slices bacon until crisp and use 2 tablespoons of the bacon fat for cooking the potatoes (chop or crumble the bacon and stir it in after the mushrooms have softened).
Ingredients
- 2 medium beets (about 8 ounces), trimmed, peeled, and cut into ⅜- to ½-inch cubes
- 2 tablespoons olive or vegetable oil
- 1 pound potatoes (any variety or a combination), peeled or scrubbed and cut into ½-inch cubes
- 1 medium onion, chopped
- ¾ teaspoon salt
- 1 cup sliced shiitake mushroom caps (about 3 ounces)
- 2 garlic cloves, minced
- (1 cup packed shredded beet greens)
- (½ teaspoon red pepper flakes)
- ¼ teaspoon black pepper
- Salt and black pepper
- 1 4 Fried Eggs, or Tofu Scramble (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 medium beets (about 8 ounces), trimmed, peeled, and cut into ⅜- to ½-inch cubes
- 2 tablespoons olive or vegetable oil
- 1 pound potatoes (any variety or a combination), peeled or scrubbed and cut into ½-inch cubes
- 1 medium onion, chopped
- ¾ teaspoon salt
- 1 cup sliced shiitake mushroom caps (about 3 ounces)
- 2 garlic cloves, minced
- (1 cup packed shredded beet greens)
- (½ teaspoon red pepper flakes)
- ¼ teaspoon black pepper
- Salt and black pepper
- 1 4 Fried Eggs, or Tofu Scramble
Let's Cook
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Step 1.
Steam until fork-tender, about 10 minutes: 2 medium beets (about 8 ounces), trimmed, peeled, and cut into ⅜- to ½-inch cubes
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Step 2.
Heat in a large skillet over medium heat until hot: 2 tablespoons olive or vegetable oil
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Step 3.
Add: 1 pound potatoes (any variety or a combination), peeled or scrubbed and cut into ½-inch cubes; 1 medium onion, chopped; ¾ teaspoon salt
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Step 4.
Cover and cook for 8 minutes, then uncover and continue to cook until tender and nicely browned, 10 to 12 minutes more. Scrape the potatoes up off the bottom of the skillet occasionally with a metal spatula. If the browned bits on the bottom of the skillet start to get too dark, add a splash of water and scrape them up.
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Step 5.
Stir in the beets along with: 1 cup sliced shiitake mushroom caps (about 3 ounces); 2 garlic cloves, minced
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Step 6.
Cook until the mushrooms have softened, about 5 minutes. Add: (1 cup packed shredded beet greens); (½ teaspoon red pepper flakes); ¼ teaspoon black pepper
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Step 7.
Stir to combine and cook, stirring occasionally, for 5 minutes more to allow the flavors to meld. Taste and, if needed, season with: Salt and black pepper
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Step 8.
Serve with: 4 Fried Eggs, or Tofu Scramble