Looking for a vibrant and hearty breakfast or brunch dish? Beet Hash with Eggs combines the earthy sweetness of beets with the golden crispiness of Yukon Gold potatoes. Topped with perfectly cooked eggs, this dish is as nutritious as it is delicious. It’s a great way to add color and flavor to your morning routine.
Beet Hash with Eggs
Course: Breakfast, BrunchCuisine: American4
servings15
minutes25
minutes260
kcalIngredients
1 pound beets, peeled and diced
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large eggs
Directions
- Bring a pot of salted water to a boil and add the diced beets and potatoes. Cook for 8-10 minutes or until just tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the cooked beets and potatoes to the skillet. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables are golden and crispy on the edges.
- Stir in the chopped parsley, then create four small wells in the hash. Crack one egg into each well.
- Cover the skillet and cook for 5-6 minutes, or until the eggs are set to your desired doneness.
- Serve immediately and enjoy!
Notes
- Nutrition Facts (Per Serving)
Calories: 260
Total Fat: 14 g
Cholesterol: 190 mg
Sodium: 180 mg
Total Carbohydrates: 24 g
Sugars: 5 g
Protein: 10 g
This Beet Hash with Eggs is a colorful, flavorful, and satisfying meal that’s perfect for breakfast, brunch, or even a light dinner. The combination of crispy potatoes, earthy beets, and perfectly cooked eggs is sure to be a hit.
