I for one love a good brunch. Every weekend when I get the chance to sleep in a little later I also like to treat myself to a nice home cooked breakfast. Breakfast foods are my favorite kind of food, especially savory varieties. I could happily live off of breakfast potatoes. This hash is a healthy vegan alternative to both typical hash made with fatty meats and my beloved potatoes. I made it often for breakfast (or brunch if i’ve really slept in). It utilizes the stems and greens from beets which otherwise often get discarded, is oil free, vegan and enough carbs to keep my happy.
I get beets for cheap at the farmer’s market this time of the year. The beets there always come with the tops in tact. What can you do with beet tops? You can juice them or compost them, definitely. I try as often as possible to cook with both the red stems and the leafy tops. Both taste mildly of beet but the stems are earthier and the leaves green and a little bitter. I usually add them to my borscht soup which I am absolutely making a pot of this week. Borscht is an easy way to use up all my surplus beets and it is a soup that also tastes wonderful cold. Even so I still have beet tops so I chopped em up and added them to my hash. It was a great addition and adds some nice color.
The beauty of hash is that you can add any root vegetable that you want along with the potatoes. I used some sweet potato and a turnip. The beet greens once wilted become tender and soft and mellow out the heavy root vegetables. I love how colorful the hash turns out. Rainbow root vegetable hash just makes me smile thinking about it. For a full breakfast I added some scrambled tofu and kale sautéed with garlic and a little lemon juice and a few roasted tomatoes. So good! Completely worthy of my weekend breakfast.
- 1/2 onion
- 6-7 small potatoes
- 1 small sweet potato
- 1 turnip
- 2 cloves garlic
- 1/3 cup vegetable stock
- 3 cups beet greens and stems
- Salt and pepper
Preheat over to 450 degrees F. Dice all root vegetables in small cubes and rinse and cut beet tops into small pieces. Add all root vegetables, garlic, salt and pepper and vegetable stock to a large pan and cook on a medium high stovetop for 10-12 minutes. Transfer to preheated oven for 10 minutes. Remove from oven, stir in beet stems and return to oven for another 10 minutes.
If you prefer to use oil to reduce hash sticking to pan, reduce amount of vegetable stock and add 2 tbsp of a vegetable oil of choice.