What? Hash? Again? “It’s the third hash recipe in a row, Ben” you may say to me. Well, I’ve got what to say you back, my friends. That’s not just a hash. It’s a Beetroot Sweet Potato Hash! How does it sound now?
But you’re right. I’m apparently having a little kick on hash recipes.
On the other hand, I’m kinda discovering this beautiful world called hash. You know, I used to think there was the only one kind of hash: hash. Potato hash. Then I discovered sweet potato, and for a long time that had been the most delicious (And again, the only one) hash to me.
Not anymore! Don’t get it twisted: a sweet potato hash will always have its place in my heart (and apparently, stomach). But we all need diversity. Hash diversity.
I just recently found out you can make a hash of almost any veggies. Brussels sprouts? Sure! Parsnips? Bring it on! Red cabbage? Hash it!
Do we have the verb hash? If not, please use it (But don’t forget about the credit).
However, when I thought about a Beetroot hash few weeks ago, I wasn’t quite sure. Common, you cannot hash beets!
I decided to ask Google hoping it would confirm this theory. Nope. Google told me, “Don’t be ridiculous, Ben. You certainly can hash beetroots!” I didn’t hesitate. At first, I was going to make just a simple beet hash, but then I found a lonely sweet potato and decided to marry them. Quite a popular combo too (According to Google).
Hearty, simple, and delicious, this Beetroot Sweet Potato Hash wasn’t the first and last time I put beets in a hash. The only one funny thing I’d love to mention is while the beets were warm, they were almost fork tender (I always prefer my veggies al dente); however, once they fully cooled, they hardened again. Consider this fact if making the dish.
Have you ever tried a beetroot hash? What’s you favorite veggie to hash?
- 2-3 medium beets (about pound), peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh thyme
- salt and pepper, to taste
- In a heavy bottom pan heat one tablespoon of the oil. Place the beets and cook them 5-7 minutes, over medium heat, stirring. Decrease heat to to low-medium, add some (about 1/3 cup) of hot water, cover, and cook for about 20-25 minutes - the beets will have started to soften. Add more water if required.
- Uncover. Add the onion and garlic and cook 5 minutes until soft. Add the remaining oil and sweet potatoes and cook them about 7 minutes. Sprinkle with the thyme and season to taste. Increase the heat and keep cooking until both beets and potatoes are soft inside (it should take about extra 12-15 minutes depending your taste).
- Serve at once.