Sweet Potato Beet Hash Melissa D Arabian

Brighten up your breakfast or brunch table with Melissa d’Arabian’s Sweet Potato Beet Hash, a vibrant and nutrient-packed dish that’s as flavorful as it is colorful. This recipe combines tender sweet potatoes and earthy beets, roasted to perfection in a skillet with aromatic garlic, red onion, and a sprinkle of smoked paprika for a subtle smoky kick. Fresh thyme and a dash of apple cider vinegar elevate the dish with herbaceous and tangy notes, while a garnish of chopped parsley adds a fresh finish. Enjoy it as a hearty, plant-based meal or top it with sunny-side-up eggs for a protein boost. Ready in just 45 minutes, this gluten-free, vegetarian dish is perfect for a wholesome breakfast, brunch, or even a light dinner.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized, peeled and diced sweet potatoes
• 2 medium-sized, peeled and diced beets
• 3 tablespoons olive oil
• 1 medium-sized, diced red onion
• 2 minced garlic cloves
• 2 teaspoons fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped, for garnish parsley
• 4 optional, for serving eggs

Directions

Step 1

Peel and dice the sweet potatoes and beets into roughly 1/2-inch cubes for even cooking.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the diced sweet potatoes and beets to the skillet. Stir to coat in the oil and cook for about 10 minutes, stirring occasionally, until they begin to soften.

Step 4

Add the remaining tablespoon of olive oil to the skillet, then stir in the diced red onion and minced garlic. Cook for 3-5 minutes, or until the onion becomes translucent and fragrant.

Step 5

Sprinkle the smoked paprika, fresh thyme leaves, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasoning.

Step 6

Reduce the heat to medium-low, cover the skillet with a lid, and let the mixture cook for another 10-12 minutes, stirring occasionally, until the sweet potatoes and beets are tender.

Step 7

Remove the lid and drizzle the apple cider vinegar over the hash. Stir and cook for an additional 1-2 minutes to allow the vinegar to evaporate slightly and enhance the flavors.

Step 8

If adding eggs, prepare them sunny-side-up, over-easy, or poached on a separate skillet and serve on top of the hash.

Step 9

Transfer the hash to plates or a serving dish and garnish with chopped parsley.

Step 10

Serve immediately and enjoy this hearty, colorful dish as a standalone meal or with eggs.

Nutrition Facts

Serving size	(834.8g)

Amount per serving	% Daily Value*
Calories	1039.9

Total Fat 61.8g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 744mg	0%
Sodium 3132.6mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 16.4g	0%
Total Sugars 29.9g
Protein 34.3g	0%

Vitamin D 164IU	0%
Calcium 284.3mg	0%
Iron 8.7mg	0%
Potassium 1167.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 13.1%

Carbs: 33.5%