Root Veggie Hash
Ingredients
Potato
Beet
Carrot
Onion
Garlic
Serving Sizes
-
½ cup potato, cubed
¼ cup beet, cubed
¼ cup carrot, cubed
2 tbsp onion, chopped
1 clove garlic, minced
1 tsp oil
Salt and pepper, to taste -
2 cups potato, cubed
1 cup beet, cubed
1 cup carrot, cubed
½ cup onion, chopped
4 cloves garlic, minced
4 tsp oil
Salt and pepper, to taste -
Cutting board
Knife
Baking sheet
Skillet
Spatula
1. Warm oil or butter in skillet over medium heat. Add onion, carrot, and potato; cook until browned.
2. Add beet (if using) and kale; sprinkle with Italian seasoning and onion powder.
3. Cook until vegetables are tender and edges are crisp.
4. Top with a fried or scrambled egg if desired.
Add a splash of water or butter at the end to steam and soften.
5. Enjoy!