Red flannel beet and potato hash
Red flannel beet and potato hash combines tender potatoes and sweet, earthy beets, flavoured with butter and vinegar for a tangy twist. It's a colourful and nutritious dish suitable for breakfast or brunch.
Cook time 20 min
Prep time 20 min
Ingredients:
1 dash black pepper1/4 cup vinegar
5 potatoes
2 cups beet
2 tbsp butter
1 dash salt
Red flannel beet and potato hash is a colorful, hearty dish that combines tender potatoes and sweet beets with a touch of butter and vinegar for a tangy, savory flavor. Perfect for breakfast or brunch, this recipe adds a vibrant twist to the classic potato hash, making it a delightful and nutritious meal.
Instructions:
- Wash, peel, and dice the potatoes into roughly 1/2-inch cubes.
- Place the diced potatoes in a large pot and cover them with water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and cook the potatoes until they are tender but still hold their shape, about 10-12 minutes.
- Drain and set aside.
- If your beets are not already cooked, wash them and boil them in a separate pot for about 30-40 minutes or until tender.
- Once cooked, let them cool, peel them, and dice into similar size cubes as the potatoes.
- In a large skillet, melt the butter over medium-high heat.
- Add the cooked potatoes and diced beets to the skillet.
- Season with a dash of salt and black pepper.
- Cook, stirring occasionally, until the vegetables start to brown and form a crispy crust, about 10-15 minutes.
- Pour the vinegar over the hash and stir well to combine.
- Continue cooking for an additional 2-3 minutes, allowing the vinegar to deglaze the pan and enhance the flavors.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot as a hearty side dish or breakfast hash.
With its rich color and robust flavor, red flannel beet and potato hash makes for an impressive and satisfying dish. By following these tips and paying attention to the details, you'll be able to create a delicious hash that brings out the best in both beets and potatoes. Enjoy it on its own or pair it with other breakfast favorites for a well-rounded meal.
Red flannel beet and potato hash FAQ:
Cook the diced potatoes in boiling water for about 10-12 minutes until they are tender but still hold their shape.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Yes, you can use frozen beets. Just make sure to thaw and drain them before dicing and adding to the hash.
A large skillet is recommended to allow enough space to cook the potatoes and beets evenly and for easy stirring.
For a vegan option, replace the butter with olive oil or a plant-based butter substitute, and ensure the vinegar used is suitable for your dietary needs.
Cooking Tips:
- Boil the potatoes and beets until tender before dicing them for a smoother texture and quicker cooking time in the pan.
- Use fresh beets and potatoes for the best flavor and nutritional value.
- Consider adding onions, garlic, or herbs like thyme or rosemary for extra flavor.
- Cook the hash in a cast-iron skillet for an evenly browned, crispy texture.
- Add a poached egg on top to make it a complete meal.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 6g
Carbohydrates 44g
Fiber 6g
Sugar 6g
Fat 6g
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