1 bunch beets, washed, tops and roots trimmed
1 bunch beet greens, stemmed, washed, and finely chopped
3-4 yukon gold or red potatoes, cut into 1/2 inch cubes
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
a little olive oil
salt, pepper, and onion powder to taste
fried egg for serving (optional)
To Roast the Beets (in advance):
1. Place whole beets on a sheet of aluminum foil and wrap to form a package, taking care to leave no hole through which steam can escape. Place the package on a cookie sheet and bake at 400 F until beets are fork tender (about 1 hour).
2. Unwrap and allow to cool to room temperature.
3. Using your fingers, squeeze the peel off the beets (it should come off easily). Dice into 1/2 inch cubes and set aside (or refrigerate until ready to make the hash).
To Make the Hash:
1. Heat a little olive oil in a large skillet and add the potatoes. Cook until potatoes begin to get a little color on them, about 5 minutes.
2. Add the beet greens (they should be so finely chopped, they look like parsley coating the potatoes). Season with salt, pepper, and onion powder to taste.
3. Continue to cook until potatoes are nearly soft (about 20 minutes).
4. Add the beets. Re-season as necessary. Continue to cook until beets begin to get a bit crispy on the outside (about 5 minutes).
5. Stir in the mustard. Then stir in the balsamic. Allow both to absorb completely into the potatoes/beets.
6. Continue to cook, stirring occasionally, until all veggies are soft on the inside with a bit of a crust on the outside (a few minutes more).
7. Top with a fried egg, if desired (the yolk is delicious on the hash!) and enjoy!