Hash brown with beetroot and sweet potato2015-06-28
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Hash brown or (in the Wikipedia) fragmented potato preparation in frying pan. With potatoes cut into cubes or julienne or leftover mashed or chopped or without potatoes, served for breakfast with eggs or like any other meal of the day, with fresh ingredients or ingredients that are left from the festive table, homemade or frozen, the hash browns are timeless! Today we try hash brown with beetroot and sweet potato.
- 1 moderate sweet potato cubed
- 2 medium beets cut into cubes
- 1 Leek cut into rings
- 1 Cup fresh spinach, blunt
- 1 small onion cut into slices
- 1 tablespoon olive oil and extra for serving
- 2 eggs
- salt & pepper
- 1 tablespoon parsley, finely chopped for serving
In a pot with water that we've put to boil pour the diced sweet potatoes and beet pulp for 3 minutes. Drain and keep aside.
Meanwhile in a deep Nonstick Skillet heat the oil and sauté the leek and onion for other 3 minutes.
Pour the vegetables and spice, Depending on tastes and mix. Let it cook all together for 10 minutes, stirring regularly until they start to get color. Finally, add the spinach and after mix up, Cook other 4 minutes.
Divide into dishes and bake eggs ,eyes, in nonstick or boiled, cut into slices . Akoympame an egg in each dish, Sprinkle with a little olive oil, season and serve immediately scattering plenty of chopped parsley.