Beets and Sweet Potatoes Hash

Adapted from

 Provided by the Auburn Interfaith Food Closet

RECIPE TYPE:  Main dish

SERVES:  3-4

PREP TIME:  10 minutes        COOK TIME:  20 minutes


2-3 small sweet potatoes, washed and cut into ½ inch cubes
  • 2-3 large beets, washed, peeled and cut into ½ inch cubes
  • 2-3 cups beet greens (can substitute chard or spinach), washed and chopped
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried), washed, stemmed, and chopped
  • Salt and pepper, to taste
  • 4 eggs, optional


  1. In a large pot, boil 1 cup of water and add sweet potatoes and beet cubes. Boil for 2-3 minutes, until fork tender.  Drain and set aside.
  2. Heat olive oil in a large frying pan over medium heat. Sauté onion and garlic for 3-4 minutes, until softened.
  3. Add sweet potatoes, beets, and rosemary and stir to mix. Continue to sauté for 7-8 minutes, until potatoes and beets are browned.
  4. Add greens and toss thoroughly. Continue to cook for 2-3 minutes, until greens are wilted and stems are softened.
  5. Season with salt and pepper. Serve warm with poached or fried eggs, if desired.

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