To be perfectly honest, beets aren't my favorite. They keep showing up in my CSA bag and I thought I should try to like these little things instead of just giving them away every time I get them. : ) This recipe was really pretty good and were the best tasting beets I've had. I think it helped to have the egg on top and adding a little more salt. My kids still aren't a fan and it is a goal of mine to find a way that they will like them. This meal was a breakfast for dinner kind of meal so that is why there is salad on the plate too.
The beets, sweet potatoes, lettuce, eggs and feta were all from HHM. If you get the CSA bag, sometime you get things in your bag that aren't on the HHM website. What an added bonus!! We had sweet potatoes in the bag a few weeks ago. The lettuce and beets were in the bag this past week. If you don't get the CSA bag, you should try it!
We also have an egg subscription. Subscribe and not have to remember to buy eggs every week . . . it becomes automatic. It's really handy, especially since it is one less thing to try to remember to order each week! Here is a link to subscribe: https://hoosier.localfoodmarketplace.com/Products/Search?search=eggs
Beet Hash with Eggs
Prep Time: 30 minutes
1 pound beets, peeled and diced
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large eggs
1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.
Start with smaller beets; they're more tender than large ones. Golden, white, and Chioggia varieties all work well in this dish.
Recipe found on Pinterest at Martha Stewart