Tuesday, June 9, 2015

Beet Hash aka Red Flannel Hash

Okay...I know I am stepping way out of the box here for doing a savory non-baked dish here, but stick with me...I promise it's delicious.  I figured with summer nearly upon us, we are all looking for new and different ways to use summer veggies.  I made this beet hash for the first time last summer after tasting the red flannel hash at Founding Farmers in DC.  Their beet hash is not nearly as beet heavy though with more potatoes and peppers.  What I wanted, after I had finished cleaning my plate, was for there to have been more beets, so I figured I would try making my own.  Don't worry though, there are still some potatoes in these to go along with them green peppers and onions.  This dish really makes for a great breakfast for dinner situation and lets you still have your veggies too.  Give it a try...if you like beets that is and Enjoy!

First things first, clean the raw beets, remove the greens (but clean and save them for later. We will be making beet green pesto with those.), cut off the root and clean with a brush.  Then peel with your handy dandy peeler.  This could definitely be done ahead of time, and just store the shredded beets in a container. (If their ends up being a lot of excess beet juice at the bottom of the container, discard before adding in the potatoes, green peppers and onions.)

Next chop the beets into large chunks, but small enough to fit in your food processor using the grater attachment.  If you don't have a food processor keep whole the peeled beets, so they are easier to shred using a box grater.  Shred all of the beets and put aside in a large bowl.  You should have about 2 1/2 cups of beets.

Then chop up the onions and green pepper. At this point you will mix the grated beets and bagged shredded potatoes.

Into the pan and cook them like hash browns.  If you are like me, you are making another pan of regular hash browns in another pan, since your husband doesn't eat beets. :)

Beet Hash aka Red Flannel Hash:
3 fresh beets (raw, peeled and shredded)
1/2 green paper, chopped into 1/2 pieces
1/2 yellow onion, chopped into 1/2 pieces
1 cup pre-shredded potatoes (store bought)
3 tablespoons canola oil
Salt and Pepper to taste

1.  Using a box grater or food processor with grater attachment, shred all of the peeled beets.  Then transfer to a large bowl and set aside.

2.  Chop the onions and peppers, set aside.  Then mix the shredded potatoes with the shredded beets.  

3.  Heat a large non-stick skillet over medium-high heat.  Once hot, add in 2 tablespoons canola oil.  Once the oil is hot (Test by dropping one piece of onion in to see if it sizzles.), add  onions and green peppers, cooking for 2-3 minutes and stirring occasionally.  Then add the beet-potato mixture to the pan mixing it in the onions and potatoes, and season with salt and pepper.  Using a spatula, press beet-potato mixture into an even layer. Cook until golden brown on the bottom, about 6-7 minutes.  Then drizzle remaining one tablespoon canola oil over the top, and turn the beet hash over, turning sections at a time.  Pressing the mixture back into an even layer.  Cook for another 5-7 minutes.  

4.  While the topside is cooking, prepare a fried egg or two over easy for the top of your hash if you would like.   (Or however you are serving this to likes their eggs cooked.)  Once the hash has finished cooking, season once more with salt and pepper to taste.  Serve immediately topped with fried egg over easy or with scrambled eggs and enjoy!

*Leftovers can be reheated, but will lose some of the crispiness.

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