This Simple Hash Recipe is Versatile; Try it With Any Combination of Root Vegetables
Serves 4 as a side dish
- 3 tbsp Cooking Oil
- ½ cup chopped Onion
- 3 cloves Garlic, peeled and minced or crushed
- 1 Rutabaga, peeled and cut into ½ inch pieces
- 1 cup Beet, washed, trimmed, and cut into ½ inch pieces
- 1 cup Carrot, washed, trimmed and cut into ½ inch pieces
- 1 tbsp Paprika
- 1 tsp Chili Flakes
- Salt and Pepper, to taste
- ¼ cup thinly sliced Green Onion or Chive, optional
- Warm oil in a large high sided frying pan over medium-low heat. Add the onion and garlic and sauté for 3-5 minutes, until beginning to soften.
- Increase heat to medium high and add the rutabaga and beet, as well as ¼ cup of water. Stir regularly and fry for 5 minutes, until the water has evaporated.
- Add the carrot, paprika, and chili flakes, as well as some salt and pepper. Continue frying, stirring occasionally so the roots can caramelize on the bottom of the pan, but not burn. If the pan gets too dry, add more oil, 1 tbsp at a time.
- Cook for another 5-10 minutes, until the roots are crispy on the outside and cooked through. Remove to a bowl and add more salt and pepper to taste, as well as the green onion, if using. Enjoy!
*Note* This recipe is great with fried eggs for breakfast, or alongside most meat or bean dishes for dinner. You can also use almost any root vegetables. Potatoes, parsnips, turnips, sweet potato. Get creative and have fun!