Sautéed Beet and Potato Hash

Farmer John’s Cookbook

 

3 T. vegetable oil

1 tsp. minced garlic

2 small onions, diced

Salt

4 medium red or white potatoes, peeled, grated

3 T. vegetable oil

2 medium beets, peeled, grated (2-3 c.)

½ tsp. freshly ground black pepper

2 tsp. thyme, fresh or 1 tsp. dried

 

 

Heat the oil in a large skillet over medium heat.  Add the onions; cook and stir until soft and translucent, 5 to 7 minutes.  Stir in the potatoes, beets, thyme, and garlic.  Season with salt to taste.  Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes.  Remove the skillet from heat.  Season generously with pepper and more salt if desired, to taste.