Beet and Kale Hash with Eggs
This Beet and Kale Hash with Eggs recipe is a play on traditional hash with a lot of added nutrition. Beets are one of the most nutritional foods on the planet, so today we are using both the root and the greens! In addition to the beets, we have a few potatoes and sautéed kale. I love kale and beet greens together, such lovely companions!
This is a easy recipe with few ingredients and you only need ONE pan to cook it all – the All-Clad Nonstick Induction Chef’s Pan with Lid. I am obsesses with high quality kitchen equipment and All-Clad is simply one of the very best! This particular pan is so versatile – a real workhorse in the kitchen! In just this one recipe, I used it in several different ways from boiling to sautéing and crisping. It is certainly the perfect pan to make a golden brown has in! I refer to it as “the brunch pan” and in “Hey, hun, grab me the brunch pan, please!” It’s just so good for fried eggs, crispy French toast, golden pancakes… everything brunch and of course much more.
Beets are a natural choice for a hash since they have a similar raw and cooked texture to potatoes. They contain WAY more vitamins and minerals than potatoes though and they look quite beautiful! Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese They also contain the B vitamin folate – so if you are pregnant, eat as many beets as you can!! Small dice your beets and potatoes a similar size (small so they cook quickly). Then cover them with water to boil for about 7 minutes.
Don’t throw those beet greens away! They have a lovely bitter flavor and actually have MORE nutrition than the actual taproot! Crazy to think people just throw them in the garbage. Beet greens are super high in vitamin A, vitamin K, vitamin C, B vitamins, iron, and cancer-fighting flavonoids. They are a super food and are low in calories and sugars so eat up! Saute them with the kale in a bit of oil with onion and garlic – delish!
Throw the greens aside for later so we can crisp up the beets and potatoes! Let them sit, unstirred, in a bit of hot oil and they should start to brown and crisp up. Toss and repeat. Then add the green mixture back in and let it all come together. Next comes the question of the egg. You can fry some up in another pan and top your hash with them OR you can make wells in the hash and cook the egg right in the dish!
My, my, my – just look at those gorgeous colors!! The only step left is to add some additional parsley as a garnish.
This beet hash is absolutely delicious – superstar dish! It is great for breakfast, better for brunch and even fun for dinner. I wanted to keep this one vegetarian, but you could certainly add cubed ham, bacon, brisket, really any meet your family loves. Serve along with some toast points and soft boiled eggs!
One lucky reader will win an All-Clad Nonstick Induction Pan!!
Beet and Kale Hash with Eggs
- 1 lb beets, washed, peeled and small diced
- 1/2 lb Yukon Gold potatoes. scrubbed and small diced
- 1 onion, diced
- 3-4 garlic cloves, smashed and chopped
- beet greens (from 6 beets) chopped
- 5-6 kale leaves, ribs removed and leaves chopped
- handful parsley
- 4 fried eggs
- In a fry pan, place raw beets and potatoes in plus enough water to cover them, about 3 cups. Season with salt. Bring to a boil and continue to cook for 7 minutes. Drain and set aside.
- In the same pan, add oil, onion and garlic. Saute for a few minutes. Add in kale and beet greens and saute until wilted, about 2- 3 minutes. Set aside.
- Heat oil in the fry pan over medium high heat. Add in potatoes and beets – press into a flat layer and leave it alone to brown. Do not stir yet!! Allow the vegetables to brown and crisp up before flipping to other side.
- Add in the kale and beet greens mixture, stiring to combine. Let the hash crisp up for another few minutes.
- Top with 3-4 fried eggs and parsley. Serve immediately with toast points and optional soft boiled eggs.