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?