My daughter loves this Ruby Red Beet Hash.
She decided to become vegetarian ten days before her 7th birthday and has been sticking to it well so far. Up until then I had always let her eat whatever healthy food she wanted, meat included, but she decided on her own that she no longer wanted to eat meat or fish. I admire her principles for such a young age, though said it is her body and if she decides to go back to eating meat then that is her decision.
One major plus for her going vegetarian is that I now only have to make one dinner in the evening rather than two and the Little Lady is sticking to her end of the bargain by trying new flavours. This Ruby Red Beet Hash was quick and simple to make and was scoffed up!
Time: 20 minutes
2-3 large potatoes, peeled, chopped into 2cm cubes and par-boiled for a few minutes.
250g (about a cup) of cooked mini beetroot, sliced.
1 red pepper, diced.
1 red onion, diced.
1 clove of garlic, minced
Small handful of flat leaf parsley (or curly), finely chopped
Salt and Pepper to taste
2 tbs vegetable oil
Large knob of butter.
- Parboil the potatoes for a few minutes until tender but not mushy. Drain and leave to steam and dry out a little.
- Meanwhile, heat the oil in a large frying pan and add the onion and red peppers. Fry for a few minutes until beginning to soften.
- Add the potatoes along with half the butter and fry until the potatoes are beginning to crisp.
- Add the sliced beetroot and minced garlic and continue to fry for a few more minutes. Stirring regularly so that everything turns a pinky-red colour.
- In a separate pan, fry or poach the eggs according to your preference.
- Season the Ruby red beet hash with salt and pepper and stir through the remaining butter. Transfer to the serving plates.
- Place the eggs on top of the hash and sprinkle over the parsley to garnish.
If you liked this then why not try: https://yogaocean.co.uk/2018/03/02/pomegranate-rice-for-breakfast/