Beet & Sweet Potato Hash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 183.7
- Total Fat: 10.7 g
- Cholesterol: 191.8 mg
- Sodium: 209.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.5 g
- Protein: 8.4 g
View full nutritional breakdown of Beet & Sweet Potato Hash calories by ingredient
Introduction
This recipe came from the Food Network (Melissa d'Arabian). I reduced the amount of bacon and used a low-sodium brand. I also added the egg to top off the hash. This recipe came from the Food Network (Melissa d'Arabian). I reduced the amount of bacon and used a low-sodium brand. I also added the egg to top off the hash.Number of Servings: 4
Ingredients
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• Beets, fresh, 2 beet (2" dia), peeled & diced
• Sweet potato, 1 sweetpotato, 5" long, peeled & diced
The goal is to have approximately equal amounts of the bett and sweet ptotato
• Olive oil
• Onions, raw, 1 small
• Butter, unsalted, .5 tbsp
• 1/2 tsp Morton Lite Salt, 0.25 tsp
• bacon, hormel black label bacon lower sodium 2 pcs, .5 serving
• Pepper, black, .5 tsp
• Egg, fresh, whole, raw, 4 large (optional)
Tips
Can replace the butter and bacon with olive oil.
This is a fairly rich dish, it can easily serve up to 6 persons, depending upon their dietary requirements.
Directions
Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. (Use Olive Oil as a substitue for the Bacon-changes the flavor some, but still excellent) Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Add butter at the last minute. Taste and adjust the seasoning, if necessary.
The eggs may be individual prepared by method od choice: Proached, Fried (non-stick; no oil), or baked. Place one egg on top of each serving. Serve immediately
Serving Size: 4 servings
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. (Use Olive Oil as a substitue for the Bacon-changes the flavor some, but still excellent) Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Add butter at the last minute. Taste and adjust the seasoning, if necessary.
The eggs may be individual prepared by method od choice: Proached, Fried (non-stick; no oil), or baked. Place one egg on top of each serving. Serve immediately
Serving Size: 4 servings
Member Ratings For This Recipe
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