Hey hey! It’s Friday! I am very, very excited that it is Friday. It has been hot hot here in SLO, as I’m sure every other Californian is aware and complaining about. It’s all anybody here can talk about recently. When the weather goes outside of its normal 72-76 degree F weather, it’s a big deal. And people talk about it.
We have some exciting stuff going on this weekend, but I’ll get around to talking about that later. Until then, this recipe!
We either grow our own beets or buy them at the Farmer’s market, which means they always come with a giant bouquet of leaves on top that you either need to 1) throw away, 2) compost, or 3) eat. I’m a big fan of both options 2 and 3, but especially option 3. I feel like most people don’t know the leaves are edible, or they discount them because the really tasty part is the beet. However, two things:
- They are most definitely edible.
- They are most definitely tasty, and worth a meal of their own outside of their rooty counterparts.
I made this two days in a row. The first day, I failed at the whole egg cracking bit. (Never mind that directly afterward I went to scramble an egg for the dog, during which I dropped it on the counter, stuck my thumb through the shell, and dropped it carelessly into a pan, and it didn’t break). The second day was a success (crack your egg into a bowl first if you don’t want to risk it).
Potato & Beet Green Hash
A quick and tasty potato hash recipe. With beet greens so you get your veggies, and an egg for extra tastiness!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 1
- Category: Breakfast, Lunch
- 7 oz yellow potatoes
- 1 Tbsp olive oil
- 2 oz beet greens, rinsed, no stems*
- 1 clove garlic, minced or smashed
- 1 egg
- Salt & pepper, to taste
- Chop your potatoes into very small pieces, about a centimeter square. Heat up the olive oil in a medium size pan over medium heat, then throw in the potatoes. Cook, stirring every few minutes, until they are evenly browned on all sides and and almost tender, about 15 minutes.
- While the potatoes cook, chop the beet greens: lay them in a pile in the same orientation and cut 1/2″ strips across. Make one final cut straight down the long edge through all the leaves.
- When the potatoes are just about done, toss in the beet greens and the garlic. Mix into the potatoes, make a small clearing in the middle, and crack an egg on top. Cover, turn the heat down to medium-low, and cook for a few minutes, until the egg white is set.
- Remove from the heat, add a generous amount of pepper and a sprinkle of salt, and eat!
Other sturdy greens, such as chard or kale, would also work well here.