Beet Hash with Eggs

8 25 231
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Beet Hash with Eggs
Health Highlights


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


  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!



  • 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 231
Calories from fat 111
Calories from saturated fat 24.0
Total Fat 12.3 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 7.0 g
Cholesterol 217 mg
Sodium 196 mg
Potassium 711 mg
Total Carbohydrate 22.6 g
Dietary Fiber 4.3 g
Sugars 9.0 g
Protein 9.7 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 2.5

Energy sources


Meal Type(s)