I used to have a recipe book that had a beet potato hash in it, but I’ve long since given it away. So here’s my newest recipe for root veggie hash.
Red Flannel Veggie Hash
- 3 potatoes, diced
- 1 sweet potato, diced
- 1 large carrot, diced
- 1 small beet, diced
- 1/2 onion, minced
- 2 garlic cloves, minced
- 2 Tbl Cajun seasonings – no or low sodium if possible (make your own with these recipes)
- 1 Tbl olive oil or veggie broth to saute in
- salt and pepper to taste
Put diced beet in small sauce pan with water. Put the other diced potatoes, sweet potato and carrot in a larger pan and cover with water. Cook both pans over medium heat until roots can be easily pierced by a fork. Drain in a colander when done.
Heat oil (or broth) over medium heat, add onion and cook until translucent. Add garlic and saute a minute more. Add the cooked diced root veggies.
Spread the mixture in the pan, cook until browned and a nice crust appears. Sve with toast and scrambled tofu.