From our kitchen to yours – DR eek

Sara Joss

Everyone’s favorite hearty meat-filled breakfast dish has been turned on its head once again thanks to those crazy veggie-loving vegans. That’s right, this recipe has no meat or dairy whatsoever. The incorporation of beets into the recipe adds a hint of sweetness and an unparalleled flavor. So really, you have to try this savory breakfast food before saying, “Beets instead of meat! Is she crazy?” Note: You can also use pickled beets for a bit of variety if you so choose. Serves six.Ingredients:
2 tablespoons olive oil
1.5 pounds yellow potatoes, diced into 1/2 inch pieces
1 medium-sized beet, diced into 1/2 inch pieces
1 medium yellow onion, diced
1/2 teaspoon salt
Black pepper
1 teaspoon liquid smoke (optional)

Method:
Preheat a large oven-safe skillet over medium heat. Cook the potatoes and beets in the oil, covered, for about 15 minutes, stirring occasionally.
Add the onions and cook for another 15 minutes uncovered, stirring occasionally.
Preheat the oven to 350 F.
Add salt, pepper, and liquid smoke (optional) and stir to combine.
Place in the oven and cook for 10-20 minutes, uncovered, or until potatoes and beets are very tender. (Keep checking on the hash to make sure it doesn’t burn!)
Take out of the oven and serve immediately.
Enjoy your hearty meatless breakfast!

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