Two Potato and Beet Hash
By KitchenAid
Images
Serves
Makes 8 servings
Ingredients
- 6 sweet potato cores, reserved from previous sheet cutting
- 6 red skin, Yukon Gold or russet potato cores, reserved from previous sheet cutting
- 6 beet cores, reserved from previous sheet cutting
- 1 medium onion, chopped
- 3 teaspoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 2 teaspoons fresh thyme, chopped
- 3 cups baby kale
Procedure
Preheat oven to 400°F.
Coarsely chop potatoes, beets and onion. Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer. Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp. Remove from oven and toss hash with thyme and baby kale. Return to oven for 2-3 minutes, until kale begins to wilt. Remove from oven and serve immediately.
Chef’s Tip: Top with a fried or poached egg, if desired.
Coarsely chop potatoes, beets and onion. Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer. Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp. Remove from oven and toss hash with thyme and baby kale. Return to oven for 2-3 minutes, until kale begins to wilt. Remove from oven and serve immediately.
Chef’s Tip: Top with a fried or poached egg, if desired.
Two Potato and Beet Hash
By KitchenAid
Serves
Makes 8 servings
Ingredients
- 6 sweet potato cores, reserved from previous sheet cutting
- 6 red skin, Yukon Gold or russet potato cores, reserved from previous sheet cutting
- 6 beet cores, reserved from previous sheet cutting
- 1 medium onion, chopped
- 3 teaspoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 2 teaspoons fresh thyme, chopped
- 3 cups baby kale
Procedure
Preheat oven to 400°F.
Coarsely chop potatoes, beets and onion. Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer. Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp. Remove from oven and toss hash with thyme and baby kale. Return to oven for 2-3 minutes, until kale begins to wilt. Remove from oven and serve immediately.
Chef’s Tip: Top with a fried or poached egg, if desired.
Coarsely chop potatoes, beets and onion. Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer. Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp. Remove from oven and toss hash with thyme and baby kale. Return to oven for 2-3 minutes, until kale begins to wilt. Remove from oven and serve immediately.
Chef’s Tip: Top with a fried or poached egg, if desired.