Hash browns are a favorite weekend breakfast staple for many people across North America, but there's no reason just to use potatoes — beets, sweet potatoes, yams and squash are delicious hashed and browned as well. Because of the high sugar content of sweet potatoes, yams or squash, they must be stirred constantly to avoid burning and and they don't crisp up as well as potatoes. But used side by side with potatoes or beets in a hash, they provide a wonderful contrast in not only flavor but texture as well.
My favorite variation is hash-browned golden beets and yams — the beets, cooked lightly ahead of time, are firm, crisp and browned while appearing to nestle in a bed of mashed and browned yams. Red beets work just as well as golden beets, of course, but their color tends to bleed through all the other ingredients. Because of the comparatively strong flavors of beets and yams, I don't like to mix them with too many spices or other flavorings like you might with potatoes — a little onion, garlic, salt and pepper are all I find that need to be added.
|Hash-Browned Golden Beets and Yams|
|Recipe by Lisa Turner|
Published on November 30, 2007
Simple, colorful, nourishing and delicious breakfast hash-browned golden beets and yams
Print this recipe