Beet Hash with Eggs

8 25 186
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Beet Hash with Eggs
Health Highlights

Ingredients


454 gm Beets, raw (peeled, diced)
227 gm Yukon Gold potato (scrubbed, diced)
2 tbsp Extra virgin olive oil
1 small Yellow onion (diced)
2 tbsp Parsley, fresh (chopped)
1 pinch Sea Salt
1 dash Black pepper
4 large egg Egg

Instructions


  1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out the skillet.
  2. Heat oil in a skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden about 4 minutes.
  3. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.
  4. Make four wide wells in the hash. Crack one egg into each and season the egg with sea salt and black pepper. Cook until whites set but yolks are still runny for about 5 to 6 minutes. Enjoy!

Notes:

Paleo

  • Use sweet potatoes

Nutrition Highlights

  • Eggs are a great source of protein and contain some important B vitamins. 
  • Beets are a great source of fiber, folate, and vitamin C.

Nutrition Facts

Per Portion

Calories 186
Calories from fat 64
Calories from saturated fat 23.4
Total Fat 7.1 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.2 g
Cholesterol 193 mg
Sodium 198 mg
Potassium 702 mg
Total Carbohydrate 23.4 g
Dietary Fiber 3.4 g
Sugars 9.1 g
Protein 8.8 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 2.5

Energy sources


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