Beet and Potato Hash

Name: Beet and Potato Hash
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams beets, peeled and grated on the large holes of a box grater; 1 bunch Small chives, finely chopped; 59 milliliters Greek yogurt or sour cream; 4 servings Kosher salt and cracked black pepper; 4 Tbsps olive oil; 454 grams russet potatoes, peeled and grated on the large holes of a box grater

Beet and Potato Hash

Beet and Potato Hash might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 258 calories, 5g of protein, and 14g of fat. A mixture of russet potatoes, kosher salt and cracked pepper, greek yogurt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Adjust oven rack to middle position and preheat to 200°F.

Equipment you will use

Oven

Place grated potato in the center of a clean towel. Twist towel over sink to wring out excess moisture from potatoes.

Ingredients you will need

Potato

Transfer to a large bowl.

Equipment you will use

Bowl

Add beets and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Beet

Heat 1 tablespoon of olive oil in a 10- inch non-stick skillet over medium high heat until shimmering, add 1/4 of the potato and beet mixture to the skillet. Using a rubber spatula, press into the bottom of the pan and cook until edges begin to look brown, about 5 minutes. Carefully slide hash onto a plate then place another plate on top. Flip plates over, then slide hash back into pan and continue to cook until completely crisp, about 6 minutes longer.

Ingredients you will need

Olive Oil