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+ servings

Roasted Beet and Sweet Potato Hash

Adapted from Whole Living. I actually had leftover roasted beets and baked sweet potatoes in my refrigerator when I made this hash, so it was just a matter of cutting everything up the morning. I added some turmeric for its anti-inflammatory and antioxidant properties.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Yield 6 servings
Calories 112 kcal
Author Jeanette Chen


  • 3 medium beet roots ends trimmed
  • a little olive oil
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1/4 teaspoon turmeric
  • salt and freshly ground pepper
  • 2 tablespoons fresh parsley finely chopped
  • 6 eggs


  1. Preheat oven to 400 degrees. Place beet roots on a sheet of aluminum foil and drizzle with a little olive oil. Wrap beets in the foil. Prick sweet potatoes all over with a fork or knife. Place wrapped beets and sweet potatoes on a baking sheet and bake about 1 hour until cooked through. Use a knife to poke the vegetables to see if they are tender. Cool. Peel beets and sweet potatoes. Cut roughly into cubes.
  2. Heat oil in a large skillet. Add onion, beets, sweet potatoes and turmeric. Season with salt and pepper. Cook until bottom of hash develops a little crust. Flip hash over and cook until other side has a bit of a crust. Sprinkle with parsley. Divide hash among six plates.
  3. To poach eggs, bring a pot of water to boil. Reduce heat to low and crack eggs into slow simmering water. Cook for about 2 minutes or until desired (2 minutes for large eggs results in a runny yolk). Use a slotted spoon to remove from pot. Serve on top of hash.