Sweet Potato and Golden Beet Hash

As fall gets into full swing with chilly mornings, I find myself staying in bed later and waking up wanting warm, comforting food.  In fact, I accidentally slept in until almost 11 am on Saturday, after going to bed at a pretty decent time on Friday.  Blaming the weather.  I’m definitely not just super lazy 😉

Sweet Potato and Golden Beet Hash

When I finally rolled out of bed, it was obviously too late for breakfast.  This implies that I never eat pancakes at 5 pm, 9 pm, or 2 am, but rest assured, I definitely have and do.  It’s how I end up with so many pancake recipes.  I guess I was just looking for something different in my life, something that just screamed with fall flavor.

Sweet Potato and Golden Beet Hash

Enter this delicious hash.  It’s full of a lot of fall flavors, plus I threw in some beets because they’re delicious (Are beets a fall flavor to anyone else?  They randomly are for me.).  When eating I actually Josh I felt like I would take this a Thanksgiving Brunch, if such a thing existed  – it totally should.  This hash makes for a pretty balanced meal too!  You have a starch, a vegetable, a fruit, and some protein.  Serve with a side of sauteed greens and you have a meal you can feel good about eating any time of the day.  I topped mine with an egg to make it extra breakfasty, but if you are vegan or don’t like eggs, this dish is amazing without.

Sweet Potato and Golden Beet Hash

Sweet Potato and Golden Beet Hash
Serves: 4

  • 2 golden beets
  • 1 large sweet potato
  • ½ tbsp extra virgin olive oil (optional)
  • ½ c vegetable broth, plus extra if needed
  • 1 tsp rubbed sage
  • ½ tsp thyme
  • ½ tsp marjoram
  • 3 small apples
  • 2 vegetarian/vegan sausages (I used Field Roast. If using “real” sausage, see note)
  • 1 tbsp low sodium soy sauce (or GF/Soy Free swaps)
  • Salt and pepper, to taste
  • Sunny side up egg (cooked), optional

  1. Peel beet and sweet potato. Chop into ½ – 1 inch cubes.
  2. Heat a large skillet over medium high heat. Add the olive oil or use nonstick spray.
  3. Microwave the potatoes for 90 seconds (see note). Mix with beets and add to the pan, stirring to coat in olive oil.
  4. Add the broth and reduce to a simmer. Add sage, thyme, and marjoram. Cover and cook until beets and sweet potatoes are almost desired texture, adding more broth as necessary.
  5. Meanwhile, peel (if desired) and cut apples into ½ – 1 inch cubes. Cut sausage into half circles. Add apples and sausage to beets and sweet potatoes once they are soft. Stir in soy sauce and season with salt and pepper, to taste.
  6. Serve once sausage is hot and apples are softened. Top with sunny side up egg, if desired.

If using sausage with real meat, use pre-cooked or cook through and set aside before starting the recipe to ensure it is cooked properly.
If you want to avoid the microwave, add the sweet potatoes to the pan with the broth and cook for about 5 minutes prior to the addition of the beets – this will ensure the beets and potatoes are done cooking at the same time.
Both the Italian Sausage and Apple Sage Field Roast work well in this recipe, as would any other brand with a similar flavor profile – please note that Field Roast is soy free, but not gluten free. Nutritional estimate uses Field Roast, which is about 240 calories per link.
Serves 4 as a main, 8 as a side.

Nutrition Information
Calories: 260 Fat: 9g Carbohydrates: 31g Fiber: 6g Protein: 16g


Tagged with:

    Em @ Love A Latte Oct 15, 2013

    Field Roast sausages are the best! And this is creative and looks so tasty!

    Ashley @ Wishes and Dishes Oct 15, 2013

    I slept til 11 a.m the other day too 🙁 I was so embarrassed for myself LOL This looks so good!! Perfect “fall” hash 🙂

    rebacox Oct 15, 2013

    This dish not only looks beautiful but sounds amazing. I’ve never had golden beets. What do they taste like?

      Kelly Oct 15, 2013

      They taste pretty similar to your standard beet — I’d say they’re slightly less earthy. Their main appeal is that they don’t stain your hands red when you’re peeling them 🙂 You could sub red beets without much issue, though everything may take on a little bit of a red hue when you cook in the broth.

    makingthymeforhealth Oct 14, 2013

    This change in weather is making it so hard to get out of bed! I really have to convince myself and this hash would totally do the trick! It sounds awesome. I love the Field Roast sausages. I have the apple ones in my fridge right now, they’re so good.

    Nicole @ Young, Broke and Hungry Oct 14, 2013

    I slept till 11 am on Saturday also! Man, this cold weather must be getting to us. I’m gonna need this hash to perk me up.

    cleaneatingveggiegirl Oct 14, 2013

    This sounds know I LOVE my Field Roast sausage!! 😉 I have never had a golden beet before, though, so I better get to trying them!

      Kelly Oct 14, 2013

      You could use regular beets if you can’t find golden. The major plus side is they don’t stain your hands when you cut them, but the flavor is slightly less earthy, too.

    Gwen @simplyhealthyfamily Oct 14, 2013

    I’ve been having a hard time getting up at my usual 5 am lately too. Now that the sun comes up much later I’ll have to readjust my internal clock. This looks so darn good! I love hashes.

      Kelly Oct 14, 2013

      Oof, 5 am? I’m not sure I could ever be friends with 5 am. Maybe if breakfast was already waiting for me on the table…

    Shundara@SavyNaturalista Oct 14, 2013

    I love hash! You have so many great ideals with sweet potatoes and all I have been making with sweet potatoes are fries and chips. I am going to half to try some of these ideals..

      Kelly Oct 14, 2013

      Sweet potatoes are good for so many things other than fries and chips (though, those are tasty too!). You definitely need to branch out and try sweet potatoes in as many ways as possible because they’re soooo amazing.

    Joanne Oct 14, 2013

    I adore a good hash! It really so so perfect for brunching it up and making a lazy Sunday all the more tasty. Love the root veggies you used in yours!

    Julia Oct 14, 2013

    Waking up late to a plate of this gorgeous hash sounds amazing! I love golden beets and it’s been forever since I’ve done a thing with them – they’re perfect for a hash. Love the apples, too….Iiiiii can’t wait to make this!! 🙂