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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Red flannel beet hash with dill and avocado

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
whole30 healthy breakfast hash with beets and avocado on a white plate
Print Recipe
5 from 1 vote

Red flannel beet hash with dill

When you're looking for a healthy, whole30 breakfast that is hearty and filling, red flannel beet hash is the answer!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, healthy breakfast, vegetarian breakfast, whole30, whole30 breakfast
Servings: 4 servings
Calories: 257kcal
Author: ari | well seasoned

Ingredients

  • 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

Instructions

  • 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. 

Notes

Recipe adapted slightly from Laura Wright's cookbook, The First Mess.

Nutrition

Calories: 257kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 635mg | Potassium: 960mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 48mg | Calcium: 97mg | Iron: 2mg