4.3 from 12 votes
Beet Hash Browns
Step up your hashbrowns by using beets! Nutritious and tasty!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 163 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 medium beets shredded
- 3 tablespoons olive oil separated
- 1 tablespoon salted butter
- sea salt
Instructions
- Wash and peel beets. Shred using the shredding blade in your food processor or using a box grater.
- Place shredded beets in the center of cheesecloth and squeeze all of the juice out (you’ll need to do this in several batches).
- Heat one tablespoon of olive oil and one tablespoon of butter in a 10-inch skillet (I used cast iron) over medium-high heat.
- Add the shredded beets to the skillet and pat down using the back of a spatula to create an even layer. Cook for 5 to 8 minutes, until the sides begin to brown and beets turn bright red/pink.
- Drizzle two tablespoons of olive oil over the top of the hash browns and sprinkle with sea salt. Using a spatula, cut the hash browns in half down the center and carefully flip both halves. Pat hash browns down with the spatula and cook an additional 5 to 8 minutes, or until hash browns reach desired crisp.
- Serve hash browns with sunnyside up eggs, and avocado.
Cup of Yum
Nutrition Information
Serving
1of 4
Calories
163kcal
(8%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
11g
(17%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 163
% Daily Value*
| Serving | 1of 4 | |
| Calories | 163kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.