Vegetable Breakfast Hash

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
• Hide ingredients for 4 Fried Eggs, or Tofu Scramble 1 4 Fried Eggs, or Tofu Scramble (opens in new tab) 4 Fried Eggs, or Tofu Scramble
  • 1 to 3 tablespoons butter or other fat
  • 4 large eggs
  • Salt and black pepper

  Sub-recipe steps

  1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
  2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
  3. Season with: Salt and black pepper
  4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.