Beet Hash with Eggs

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A recipe from our friend Carol Murray, and adapted from Whole Living magazine, October 2012.

1/2 lb beets, peeled and diced
2 medium Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
1/4 cup parsley, fresh, chopped and extra for garnish
1.5 tablespoon extra-virgin olive oil
1/2 small yellow onion, chopped
2 large eggs, organic
1/2 tsp garlic powder
salt and pepper to taste


In a medium skillet, add beets and potatoes to boiling water. After 5 minutes, drain vegetables into a strainer. Heat oil in the same skillet over medium heat. Add onions and saute until translucent, about 1-2 minutes. Add beets and potatoes and stir occasionally for about 4 minutes. Add parsley, garlic powder and season to taste with salt and pepper. Push the hash aside, forming two spaces to cook the eggs. Add eggs and season with salt and pepper. Reduce heat to low and allow eggs to cook until egg whites are firm and yolks are tender but runny. Garnish with parsley and serve immediately.

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