Beet and Potato Hash

2-3 large Beets

2-3 large Potatoes

1/2 cup Bell Pepper (green, orange, yellow or red will do), diced

1/4 cup Onion diced

Salt, fresh ground Black Pepper, Sea Salt

2 Tbsp Grapeseed Oil

 

This was a throw a bunch of stuff together kinda dish.  I’m kinda tired of beets being so sweet, so I wanted to see how I could lean them towards the savory, so I treated them like potatoes.  If you have less of more of the above ingredients, feel free to play with proportions and ingredients.  I literally tossed the chopped potatoes, beets, peppers and onions with the oil and seasonings in a bowl, placed it all in a foil packet and threw it on the grill.  You could use your oven too, or a skillet on your stove top, but I was grilling already so I kept it simple.  This turned out really yummy and hearty, sprinkle with cheese and enjoy!

The break down:

Throw all veggies in a bowl with Oil and Spices.  Mix well until all veggies are oiled.

Light your grill and let it heat up (or let the charcoals burn through).

Place veggies in foil and fold up into a lovely package for grilling.

Throw packet on the grill and cook for 15-30 minutes depending on your grill and on how crispy you like your hash.  (check ingredients every 5-10 minutes to prevent burning)

Eat, eat with cheese, or hold onto for a tasty leftover!  Enjoy!

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One thought on “Beet and Potato Hash

  1. Pingback: CSA Week 5 | Lisa Resnick Therapy

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