Beet Greens and Potato Hash
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound red boiling potatoes or baby Yukon golds, cut in small dice about ½ inch
- 1bunch beets, roasted, peeled and cut in small dice about ½ inch
- 1generous bunch of beet greens, stemmed and cleaned in 2 changes of water
- 2tablespoons extra virgin olive oil
- 2garlic cloves, minced
- 1teaspoon fresh thyme leaves
- Salt
- freshly ground pepper
- 1tablespoon vinegar — sherry, red wine or Champagne (optional)
- Poached eggs, if desired, for serving optional
Nutritional analysis per serving (6 servings)
151 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
- Step 2
Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.
- Advance preparation: This will keep for three or four days in the refrigerator, and it reheats well.
Private Notes
Comments
A delicious supper (as written) with poached eggs. The vinegar adds a great note.
This does make a nice supper. I fried some breakfast sausages along with the potatoes, used fresh summer savory instead of thyme, and added beet greens and stems but no beets.The stems cook as quickly as the leaves.
Overall good. I had a hard time browning the potatoes following recipe but not a big problem. Needs more of all the spices. I added some sumac and tarragon. And a little veg broth. Helped. Don’t skip the vinegar!
This was just OK. I’d definitely want to add more seasoning next time I made this. Also, the 30 minute estimate is not nearly enough if, like me, you realize after you start cooking that it calls for beets that are already roasted, and yours are raw.
My beet greens were pretty sparse, so I thinly sliced the stems and threw them into the steamer along with them. I also had a LOT of sticking to the pan, so I added a splash of chicken broth to help deglaze. Otherwise done as written, and very good!
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