Beet Hash with Eggs
Eggs have always been a go-to ingredient for quick meals in our house. In particular, we’ve become huge fans of topping dishes off with fried eggs—rice bowls, sandwiches, salads, hashes. John is the master hash maker and can pretty much turn anything into something delicious, whether the base for the hash is made of chopped potatoes, a can of chickpeas or sautéed greens. We whipped together this variation for lunch last Sunday using some old produce from the farmers’ market that was needing to be used. It was absolutely fantastic—always a pleasant surprise when you’re trying something for the first time—and it’s my new favorite way to use in-season root vegetables.
Beet Hash with Eggs
3 beets (we used golden), peeled and diced
4 carrots, thinly diced
2 cloves of garlic, diced
½ red onion, diced
Olive oil and butter
Salt and pepper
Chili powder (we used chipotle chili powder), to taste
Sriracha, to taste
Heat a tad of butter in a large skillet over medium-high heat. Add garlic and onion and cook until golden and fragrant, just a few minutes. Add diced beets and carrots and drizzle with olive oil (just to keep everything from sticking to the bottom of the pan). Season with salt, pepper, chili powder and Sriracha. Cook until tender, stirring occasionally, about 10 minutes. In a separate skillet, heat a drizzle of olive oil over medium-high heat. Carefully crack one egg into one side of the pan; repeat with a second egg on the other side. Cook until whites set but the yolks are still runny.