BEET GREENS & POTATO HASH

By BobD

Ingredients

• 1 1 1/2 pound red boiling potatoes or baby Yukon golds, cut in small dice (about 1/2 inch)
• 1 1 1/2 bunch beets, roasted, peeled and cut in small dice (about 1/2 inch)
• 1 1 2 1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water
• 2 2 2 tablespoons extra virgin olive oil
• 2 2 2 garlic cloves, minced
• 1 1 1 teaspoon fresh thyme leaves
• Salt and freshly ground pepper
• 1 1 1 tablespoon vinegar — sherry, red wine or Champagne (optional)
• Poached eggs, if desired, for serving

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.

Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.

Advance preparation: This will keep for three or four days in the refrigerator, and it reheats well.

Variation: You can add a finely chopped onion to this dish to make it more like a traditional hash. Cook for about five minutes in the oil, until tender, before adding the potatoes in Step 2.