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A cast iron wok hold a potato and been green hash sitting on a checkered blue and white folded table cloth.

Potato and Beet Green Hash

  • Author: Raquel Smith
  • Total Time: 20 minutes


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


  1. 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.
  2. 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.
  3. 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.
  4. 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