Ingredients
- Two cups red potato, cut into 1-inch chunks
- Two cups sweet potato, peeled and cut into 1-inch chunks
- One beet, root end cut off
- One-half sweet onion, roughly diced
- Two cloves garlic, diced
- Three tablespoons olive oil, divided
- 1/2 cup – 1 cup water
- Salt
- Fresh rosemary, chopped
- Fried egg, over easy (optional)
Instructions
In a pot of boiling water, parboil the potatoes until they can be pierced with a fork, about 3 - 5 minutes. Drain.
In a separate pot of water, parboil the beet until just tender, 5 - 7 minutes, depending on the size of the beet. Remove from water and cool.
In a sauté pan, heat one tablespoon of olive oil. Add garlic and onion and cook over medium heat until soft, about 10 minutes.
Meanwhile, peel the beet and dice it into 1/2-inch cubes.
When onion is brown, turn the heat to medium-high and add remaining olive oil. Add potatoes and beets and sear the vegetables in the oil, turning often.
When the vegetables are browned, turn the heat to medium. Add water, just enough to keep the hash from scorching, and cover. Continue cooking vegetables until they are soft but not mushy.
Add salt and fresh rosemary to taste.
Top each portion with a fried egg, over easy, if desired.
Read the story:: Beets: Healthy and Hip
