(makes 4 servings)
2 tablespoons vegetable oil
3 medium potatoes, medium dice
2 medium beets, peeled and cut into medium dice
1 small onion, medium dice
2 garlic cloves, minced
salt and pepper
½ cup finely chopped fresh parsley
4 eggs (optional)
Heat the oven to 450 F. Combine potatoes, beets, onions, and garlic and large bowl and season with copious amounts of salt and pepper. Toss to coat.
Pour oil into cast iron skillet and heat for five minutes. Remove from oven and spread potato mixture in an even layer. Roast in the oven for 25 minutes.
Remove from oven and stir. Return to oven and roast until the potatoes are fully browned and crispy, about 25 minutes more.
Remove from oven and mix in chopped parsley. This is ready to serve if you are not using eggs. For the egg eaters, crack four eggs over the top of the potatoes and return the skillet to the oven. Bake for 5-10 more minutes or until desired doneness. Enjoy!
With eggs: 236 calories, 12.1 g fat, 2.9 g saturated fat, 24.1 g carbohydrates, 7.4 g sugar, 9.5 g protein, 4.1 g fiber, 130 mg sodium, 6 Points+
Without eggs: 165 calories, 7.1 g fat, 1.4 g saturated fat, 23.7 g carbohydrates, 7.0 g sugar, 3.2 g protein, 4.1 g fiber, 60 mg sodium, 4 Points+
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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes