VEGETABLE BREAKFAST HASH
4 servings
For a smoky, savory boost, fry 4 to 6 slices bacon until crisp and use 2 tablespoons of the bacon fat for cooking the potatoes (chop or crumble the bacon and stir it in after the mushrooms have softened).
Steam until fork-tender, about 10 minutes:
- 2 medium beets (about 8 ounces), trimmed, peeled, and cut into ⅜- to ½-inch cubes
Heat in a large skillet over medium heat until hot:
- 2 tablespoons olive or vegetable oil
Add:
- 1 pound potatoes (any variety or a combination), peeled or scrubbed and cut into ½-inch cubes
- 1 medium onion, chopped
- ¾ teaspoon salt
Cover and cook for 8 minutes, then uncover and continue to cook until tender and nicely browned, 10 to 12 minutes more. Scrape the potatoes up off the bottom of the skillet occasionally with a metal spatula. If the browned bits on the bottom of the skillet start to get too dark, add a splash of water and scrape them up.
Stir in the beets along with:
- 1 cup sliced shiitake mushroom caps (about 3 ounces)
- 2 garlic cloves, minced
Cook until the mushrooms have softened, about 5 minutes. Add:
- (1 cup packed shredded beet greens)
- (½ teaspoon red pepper flakes)
- ¼ teaspoon black pepper
Stir to combine and cook, stirring occasionally, for 5 minutes more to allow the flavors to meld. Taste and, if needed, season with:
- Salt and black pepper
Serve with:
- 4 Fried Eggs, or Tofu Scramble