Are you a fan of beets? What about those leafy greens that grow on top?
We either grow our own beets or buy them at the farmers market, which means they always come with a giant bouquet of leaves on top that you either need to 1) throw away, 2) compost, or 3) eat. I’m a big fan of both options 2 and 3, but especially option 3.
I feel like most people don’t know the leaves are edible, or they discount them because the really tasty part is the beet. However, you should really keep these two things in mind:
- They are most definitely edible.
- They are most definitely tasty, and worth a meal of their own, separate from their rooty counterparts.
I made this hash two days in a row, it’s that good.
The first day, I failed at the whole egg cracking bit and wound up with some shells in the mix. The second day was a success. Remember to always crack your egg into a bowl first if you don’t want to risk it!
If you’re looking for a protein-rich one-pan meal that’s perfect at any time of day, with carbs, and vitamins, and healthy fiber, then you’ve come to the right place. Whenever you’ve got some beet greens on hand, with just a few pantry staples and a few minutes of prep and cooking, you’re ready to eat.Print
- 7 ounces yellow potatoes
- 1 tablespoon olive oil
- 2 ounces beet greens, stems removed*
- 1 clove garlic, minced or smashed
- 1 egg
- Salt and pepper, to taste
- Peel if desired or scrub well and chop your potatoes into very small pieces, about 1 centimeter square. Heat up the olive oil in a medium-sized pan over medium heat, then throw in the potatoes. Cook for about 15 minutes, stirring occasionally, until they are evenly browned on all sides and and almost tender.
- While the potatoes cook, chop the beet greens: lay them in a pile in the same orientation and cut 1/2″ strips across. Make one final cut straight down the long edge through all the leaves.
- When the potatoes are just about done, toss in the beet greens and the garlic. Mix into the potatoes, make a small clearing in the middle, and crack an egg on top. Cover, turn the heat down to medium-low, and cook for a few minutes, until the egg white is set.
- Remove from the heat, add a generous amount of pepper and a sprinkle of salt, and eat!
Other sturdy greens would also work well here, such as radish tops, Swiss chard, or kale.
- Category: Breakfast, Lunch
What about you? Do you have other suggestions for using up your veggie greens? Let us know in the comments below and please rate this recipe too!
Don’t forget to Pin It!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 2nd, 2014. Last updated: July 2, 2019 at 16:02 pm.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).