A quick and tasty potato hash recipe, with beet greens so you get your veggies, and an egg for extra tastiness and protein!
- 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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast, Lunch