Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.
With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.
|Hash Browned Sweet Potato and Beets|
|Recipe by Lisa Turner|
Published on June 18, 2015
A simple, nourishing and delicious breakfast of hash browned sweet potato and beets
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