Sweet Potato Beet Hash Melissa D Arabian
Brighten up your breakfast or brunch table with Melissa d’Arabian’s Sweet Potato Beet Hash, a vibrant and nutrient-packed dish that’s as flavorful as it is colorful. This recipe combines tender sweet potatoes and earthy beets, roasted to perfection in a skillet with aromatic garlic, red onion, and a sprinkle of smoked paprika for a subtle smoky kick. Fresh thyme and a dash of apple cider vinegar elevate the dish with herbaceous and tangy notes, while a garnish of chopped parsley adds a fresh finish. Enjoy it as a hearty, plant-based meal or top it with sunny-side-up eggs for a protein boost. Ready in just 45 minutes, this gluten-free, vegetarian dish is perfect for a wholesome breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 2 medium-sized, peeled and diced sweet potatoes
- 2 medium-sized, peeled and diced beets
- 3 tablespoons olive oil
- 1 medium-sized, diced red onion
- 2 minced garlic cloves
- 2 teaspoons fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped, for garnish parsley
- 4 optional, for serving eggs
Instructions
Peel and dice the sweet potatoes and beets into roughly 1/2-inch cubes for even cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced sweet potatoes and beets to the skillet. Stir to coat in the oil and cook for about 10 minutes, stirring occasionally, until they begin to soften.
Add the remaining tablespoon of olive oil to the skillet, then stir in the diced red onion and minced garlic. Cook for 3-5 minutes, or until the onion becomes translucent and fragrant.
Sprinkle the smoked paprika, fresh thyme leaves, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasoning.
Reduce the heat to medium-low, cover the skillet with a lid, and let the mixture cook for another 10-12 minutes, stirring occasionally, until the sweet potatoes and beets are tender.
Remove the lid and drizzle the apple cider vinegar over the hash. Stir and cook for an additional 1-2 minutes to allow the vinegar to evaporate slightly and enhance the flavors.
If adding eggs, prepare them sunny-side-up, over-easy, or poached on a separate skillet and serve on top of the hash.
Transfer the hash to plates or a serving dish and garnish with chopped parsley.
Serve immediately and enjoy this hearty, colorful dish as a standalone meal or with eggs.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 29.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 284 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
