Healthy Sweets and Beets Hash with Avocado

A colorful plate filled with vibrant sweet potatoes and beets, complemented by creamy avocado and perfectly poached eggs, creates a comfort food moment that warms the heart. This Healthy Sweets and Beets Hash with Avocado is a delightful dish that takes about 30 minutes to prepare and cook. It works beautifully as a nutritious breakfast or a satisfying lunch, ensuring you start your day on a healthy note.

This recipe is ideal for anyone looking to incorporate more vegetables into their meals or those seeking a hearty brunch option. It’s perfect for weekends or meal prep, and you can store leftovers easily for a quick weekday breakfast.

Why You’ll Love This Recipe

• The combo of sweet potatoes and beets offers a delightful sweet and earthy flavor.
• Creamy avocado adds richness, balancing the dish perfectly.
• Eggs provide protein, making it a filling meal.
• The vibrant colors make it visually stunning and appetizing.

What You’ll Need

Gather the following ingredients to prepare this delicious hash dish.

For the Hash

• 1½ tablespoons extra virgin olive oil
• 2 medium-large sweet potatoes, peeled and diced into ½-inch cubes (about 4½ cups)
• 2 medium beets, peeled and diced into ¼-inch cubes (about 2 cups)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup water
• 1 small yellow onion, diced into ¼-inch pieces (about 1 cup)
• 1 tablespoon balsamic vinegar
• ¼ teaspoon red pepper flakes (plus more to taste)

For the Eggs

• 4 large eggs

For Serving

• 2 medium avocados, sliced
• A few handfuls of chopped spinach or arugula, stirred in just before adding the eggs
• 4 strips thick-cut bacon, cooked and added at the end

Consider using coconut oil instead of olive oil for a different flavor.

Substitutions & Swaps

• Sweet potatoes can be replaced with butternut squash.
• Use pickled beets if short on time.
• Substitute red pepper flakes with smoked paprika for a smoky flavor.
• Leave out bacon for a vegetarian option.

How to Make It

Follow these simple steps to create a delicious hash.

Heat the Oil & Start the Veggies

Pour olive oil into a heavy skillet or Dutch oven and warm over medium-high heat. Swirl to coat the pan, then stir in sweet potatoes, beets, salt, and pepper. Cook for around 4 minutes, stirring occasionally, until the veggies start to soften.

Steam to Soften

Carefully add water (be cautious of splatter), cover with a lid, and lower the heat. Let everything cook for 5 to 7 minutes until the vegetables are slightly more tender but still have a bite. Remove the lid, turn the heat back up, and toss in the onions. Stir occasionally while cooking for another 9 to 11 minutes until the veggies are soft and most of the liquid is gone.

Season & Spice

Mix in the balsamic vinegar and red pepper flakes. Let it cook for 1 more minute. Adjust the seasoning to taste—add more salt, pepper, or chili flakes as desired.

Add the Eggs

Lower heat again. Create 4 small spaces in the hash. Crack an egg into a small bowl or measuring cup and gently pour it into one of the spaces. Repeat with remaining eggs. Cover and let cook for 5 to 7 minutes until the whites are set and the yolks are done to your preference, checking occasionally to prevent overcooking.

Finish & Serve

Spoon hash onto plates, ensuring each has veggies, an egg, and those irresistible crispy bits from the bottom of the pan. Top generously with sliced avocado. Enjoy right away with extra seasoning if you’d like.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change.
Reheat: Microwave for 1-2 minutes on medium.

Tips for Best Results

• Dice veggies uniformly for even cooking.
• Use a lid to speed up steaming.
• Adjust spice levels to suit your taste preferences.
• Allow the eggs to rest before serving for easier slicing.

Serving Suggestions

• Serve with a side of fresh fruit for a balanced meal.
• Pair with whole-grain toast for extra fiber.
• Ideal for a brunch gathering with friends.