Beetroot Sweet Potato Hash

Beetroot Sweet Potato Hash with onions, garlic, and thyme is simple yet very delicious and bright – a great way to eat some vegetables!

Beetroot Sweet Potato Hash

This post was originally published in April 2016. I have taken and uploaded new photos. The new version is healthier and faster to make. It doesn’t look as appealing and glossy (As I drastically cut down on the oil) as the previous dish (I have left one old picture so you can compare), but the great taste and flavor are still here. The new version is listed as a 2nd option in the recipe. The post itself remains unchanged. 

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 a 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 your favorite veggie to hash?

Beetroot Sweet Potato Hash

October 1, 2018

by Ben | Havocinthekitchen

Category Hash Main Course

Persons

2

Prep Time

59 minutes

Notes

havocinthekitchen.com

Ingredients

Option #1:

• 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

Option #2:

• 1 large sweet potato, peeled and cubed
• 1 large or two medium beets, cooked (preferably roasted) and cubed
• 1 tsp. coconut oil
• 1 tsp. balsamic vinegar
• 1 tablespoon fresh thyme
• salt and pepper, to taste
• a pinch of garlic powder

Instructions

Option #1

• 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.
• Enjoy!

Option#2:

• Melt the coconut oil in the pan and cook the sweet potatoes, 3-4 minutes, until started to brown. Add some water (2-3 tbsp - you don't need to completely cover the potatoes; we are not boiling but rather steaming it) and cook, covered, over low medium heat about 7 minutes or so or until they are getting soft. You might need to add a bit more water while cooking them.
• Add the beets, vinegar, thyme, and seasonings. Cook uncovered over high medium heat for about 5 minutes or until the vegetables are cooked.
• Serve with extra fresh thyme.
• Enjoy!

Tags

Beetroots,

Sweet Potatoes

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.