Sunday, September 15, 2013

Sunday Brunch: Red Flannel Hash

I had some beets that were on their last legs and no plans to make Borscht/no ingredients for beet slaw. When I typed 'beets for breakfast' into google and got several recipes from that. I took the basics that were in all of them and went from there.

2 medium Beets, peeled and diced*
4 small White Potatoes, diced
4 Veggie Sausage links, diced (use 1/2 pack crumbled tofu for gluten-free)
1/2 Onion, finely chopped
2 cloves Garlic, minced
1 sprig Fresh Basil, chopped
salt and pepper to taste
red pepper flakes, to taste

In two separate pots, parboil the potatoes and beets, set aside. Meanwhile, fry the veggie sausage with the onions and garlic until the sausage browns a bit and onions are tender. Add the potatoes and shake a bunch of salt (I remember corn beef hash vaguely, and it was the salt that made the dish) and pepper. Add a bit more oil and the potatoes and brown the potatoes. Add the beets, basil and a bit of the beet water. Shake in some more salt, pepper and red pepper flakes; stir to combine.

*To avoid red hands and counter tops, fill the sink 1/2 way with cold water and peel and slice your beets underwater.

1 comment:

  1. I think I might have to try this one! Here's another suggestion to use beets for breakfast

    It can easily be made vegan friendly too!