Beets for breakfast? You bet! You'll love the earthy flavor they add to this crispy potato hash. Beets add color and flavor to hash browns in this tasty one-pan breakfast. Squeeze out as much liquid as possible from the beets and the potatoes so they crisp up in the pan. So start your morning on the right foot with this filling recipe.Related: 7 Ways with Scalloped Potatoes

Virginia Willis


Credit: Victor Protasio

Recipe Summary test

30 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grate potatoes, beets, and onion with the grating blade of a food processor or on the large holes of a box grater. Transfer grated vegetables to a strainer lined with a lint-free towel. Using your hands, squeeze vegetables to remove as much liquid as possible.

  • Cook bacon in a large ovenproof nonstick skillet over medium until crispy, about 5 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels; reserve 1 teaspoon drippings in skillet. Increase heat to high; add butter and oil, and stir until warm. Add garlic to skillet, and cook, stirring often, until fragrant, about 20 seconds. Add grated vegetables; sprinkle with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper, and cook, stirring and tossing the vegetables occasionally, until vegetables start to become tender, about 5 minutes. Gently pat vegetables down into an even layer in skillet, and cook 5 minutes. Stir vegetables, and pat down again into an even layer. Cook until a crust forms on bottom, about 8 minutes. Remove from heat.

  • Using the back of a spoon, make 4 indentations (nests) in beet mixture in skillet. Break 1 egg into each indentation. Sprinkle eggs evenly with remaining 1/4 teaspoon each salt and pepper. Bake in preheated oven until whites are set and yolks are still runny, about 8 minutes, or to desired degree of doneness. Sprinkle top with bacon and parsley, and serve immediately.