Hash Browns With Beets

Hash Browns With Beets

(2 servings)    Printable Version
  • 1 12-ounce potato
  • 1 2-ounce raw beet
  • 1/4 cup shallot - finely minced
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • butter or oil for cooking
Peel and shred the beet and put in a medium mixing bowl. Peel the potato if desired and shred. Pat the potato with paper towels to remove excess moisture and add them to the mixing bowl. Sprinkle the herbs, pepper, and minced shallot over the potatoes, then mix everything by tossing with your hands.

Heat a small skillet and add enough oil or butter to coat the bottom. Pile in the potato mixture to form a flat cake. Cook over medium heat until the bottom is browned. Spread more butter or oil over the top of the cake and then flip the cake to brown the other side. Sprinkle the salt over the top of the potatoes before serving.

Terrific taste. Terrific color. A wonderful side-dish.

Mr Breakfast would like to thank CaptainSpud for this recipe.

Comments About This Recipe
What do you think of Hash Browns With Beets?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From Vickie R.
Rating (out of 5):  

I didn't think the beet added anything to the flavor. It just tasted like usual hash browns - which was good. I'll just stick with potatoes next time.

Comment submitted: 6/9/2013 (#16019)

Official Member: Team BreakfastFrom allthebest4me (Team Breakfast Member)
Rating (out of 5):  

Believe it or not, these were excellent. I'd not thought to use other root vegetables besides potatoes, and these were inspirational. The color is a bit odd by the time they're done, but the flavor (and I've since made them with just potatoes, beets, onion powder and salt) is phenomenal.

Comment submitted: 11/4/2007 (#3921)

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