|5 min||20 min||25 min||4|
|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|
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.
To make this recipe Paleo - use sweet potatoes
are a great source of protein and contain some important B vitamins!
are a great source of fiber, folate and vitamin C!