Beet and Sweet Potato Hash

Ingredients

• 2 medium beets, peeled and diced

• 2 medium sweet potatoes, peeled and diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt and pepper, to taste

• Fresh thyme or parsley for garnish

• Optional: 2 eggs for topping

Instructions

1. Prep the vegetables:
   Peel and dice beets and sweet potatoes into small, even cubes for even cooking.

2. Cook the hash:
   Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté 2–3 minutes until fragrant.

3. Add root vegetables:
   Add beets and sweet potatoes to the skillet. Sprinkle with smoked paprika, cumin, salt, and pepper. Stir to coat evenly.

4. Cook until tender:
   Cover and cook for 15–20 minutes, stirring occasionally, until vegetables are tender and lightly caramelized.

5. Optional eggs:
   In a separate pan, fry or poach eggs to serve on top of the hash.

6. Serve:
   Garnish with fresh thyme or parsley. Serve warm, with eggs on top if desired.