Beet Hash with Eggs

Beet Hash with Eggs

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 4

Ingredients


454 gm Beets, raw (peeled, diced)
227 gm Yukon Gold potato (scrubbed, diced - organic or sweet potatoe (paleo))
1 pinch Sea salt
1 dash Black pepper
2 tbsp Extra virgin olive oil
1 small Yellow onion (diced)
2 tbsp Parsley, fresh (chopped)
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 skillet.

2. Heat oil in 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. Adjust seasoning and stir in parsley.

4. Make four wide wells in the hash. Crack one egg into each and season egg with sea salt and black pepper. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Enjoy!

Nutrition Facts

Per Portion

Calories 240
Calories from fat 112
Calories from saturated fat 23.4
Total Fat 12.4 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 698 mg
Total Carbohydrate 22.8 g
Dietary Fiber 3.3 g
Sugars 9.1 g
Protein 9.4 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 2.5

Energy sources


Pygal38%461.5127191540142162.5078607026436346%323.47190409370484262.116591638794516%338.5853319837488117.6379435827633838%46%16%CarbohydratesFatProtein

Notes:

To make this recipe Paleo - use sweet potatoes

Eggs

are a great source of protein and contain some important B vitamins! 

Beets

are a great source of fiber, folate and vitamin C!

Recipe from:
Breakfast
Main