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Beet Greens and Potato Hash

5.0(113)

This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.

by Martha Rose Shulman

Open original recipe

Brunch, Dinner, Easy, Quick, Weeknight, Main Course

Servings

Serves four to six

Total time

30 min

Calories / serving

151 kcal

Ingredients (10)

serves

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 oilextra-virgin-olive-oil
2 garlic cloves, mincedgarlic
1 teaspoon fresh thyme leavesthyme
Saltsalt
freshly ground pepperpepper
1 tablespoon vinegar — sherry, red wine or Champagne (optional)sherry
Poached eggs, if desired, for serving optionalpoached-eggs

Instructions (2 steps)

01Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
02Heat the olive oil over medium heat in a large, heavy nonstick skillet. 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. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.