Red flannel beet hash with dill and avocado
I have crossed over into some sort of alternate universe and decided to follow a plant-based diet for the week(!!). But before I get into that, let me assure you that I would not post a recipe on Well Seasoned if it weren’t up to my standards, those standards being that it is both delicious and completely satisfying. So rest easy, this red flannel beet hash is legit. It overflows with avocado, is bursting with fresh, bright flavors from lots of dill — a seriously underused and overlooked herb — and has CRISPY POTATOES. Need I say more?
Here’s the short of it: my best friend’s husband, who is also a dear friend of mine, has gone plant-based. He is the most meat-loving cook I know. Low and slow pork shoulders, braised oxtail, killer steaks cooked to a perfect medium-rare — he cooks it all, and he cooks it exceptionally well.
But he recently made a huge change and switched to a plant-based diet, save for special occasions. Now, I am not about to get on board with that long term, and I’m thankful that I don’t have any dietary restrictions or sensitivities that are pushing me in that direction, but for the sake of research (and let’s be honest, to detox my body in preparation for Memorial Day weekend festivities…) I’m giving it a go.
Well, for 4.5 days.
So there you have it. This self-professed cheese-loving, wine-drinking, over-user of butter is giving up the good stuff till dinner Friday night (we’re going out for an early birthday celebration for my hubby, and I fully intend to eat whatever I want). I promise to report back, but SO FAR, this little experiment is a raging success (she says on the first day after one favorable meal…)!
Omnivores and herbivores unite, because this breakfast is one for the books!
Red flannel beet hash with dill
- 2 medium Yukon gold potatoes generous 1 lb, (chopped into 1-inch pieces)
- 2 medium beets ½ lb, (peeled and chopped into ½-inch pieces)
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 medium onion (diced)
- 1 tsp ground coriander
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 green onions (thinly sliced)
- ¼ cup fresh dill (chopped)
- 1 avocado (peeled, pitted, and chopped)
- ½ cup arugula microgreens
- 1 lemon (cut into wedges for serving)
- Place the chopped potatoes and beets into a large saucepan pr braiser-style pot. Cover the vegetables with cold water by 1 inch. Add the apple cider vinegar. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until the potatoes are tender and the beets are just tender, about 20 minutes. Drain the vegetables and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly soft, about 3 minutes. Add the coriander, salt, and pepper, and stir until fragrant, about 30 seconds.
- Add the drained potatoes and beets to the skillet and spread them out in a single layer. Let sit for 5 minutes before stirring. Flip and stir the hash every 5 minutes. Cook the hash for 20 minutes, or until the edges of the potatoes begin to crisp.
- Lightly toss the hash with the green onions and dill. Serve the hash hot with chopped avocado and arugula micro greens on top, and a squeeze of fresh lemon juice.
If you’re thinking about trying a plant-based diet (even if for a short period of time!), I highly recommend checking out Laura Wright’s book The First Mess.