Beetroot Potato Hash
This beetroot and potato hash is a simple, nourishing meal that can be enjoyed any time of day. Freshly grated beetroot and potato cook until golden and crisp, then are topped with a fried egg for a satisfying finish. Easy to prepare and packed with flavour, it makes a delicious breakfast, brunch or quick weeknight dinner.
Ingredients:
- 1 large beetroot, peeled and grated
- 3 Nicola potatoes, grated
- 1 red onion, finely diced
- Organic Chicken 200g, cooked and chopped (optional)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper
- 4 Organic eggs to serve
Directions:
- Squeeze the excess moisture from the grated potato and beetroot using a clean tea towel. This is the trick to a crispy hash.
- Mix the potato, beetroot and onion in a bowl with the paprika, salt and pepper.
- If using chicken, stir the chopped pieces through the mixture.
- Heat the olive oil in a large frying pan over medium heat. Press the mixture into the pan in an even layer.
- Cook for 8 minutes without stirring so the base crisps up, then flip in sections and cook the other side for another 6 to 8 minutes.
- While the hash finishes, fry the eggs to your liking in a separate pan.
- Serve the hash topped with a fried egg.
Storage: Best fresh and crispy, but can keep in the fridge for up to 2 days. Reheat in a hot pan rather than the microwave to bring back the crunch.
Variations: You can add bacon along with the chicken for more protein. Grate in a carrot or parsnip to stretch it further, or top with sliced tomato.
Need the ingredients? Get the Large Mixed Produce Box with fresh organic beetroot, potatoes and vegetables, plus add Free Range Chicken to make it heartier.