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.
Place grated potato in the center of a clean towel. Twist towel over sink to wring out excess moisture from potatoes.
Transfer to a large bowl.
Add beets and season with salt and pepper.
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.
Transfer to a large plate and keep warm in a oven. Repeat with remaining fat and potato and beet mixture.
Serve hash topped with Greek yogurt or sour cream and chives.