Sautéed Beet and Potato Hash

An easy, hearty side dish, delicious with steamed beet greens and seasoned or baked tofu

 3 tablespoons vegetable oil
2 small onions, diced
4 medium red or white potatoes, grated
2 medium beets, peeled, grated (2-3 cups)
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper 

1. Heat the oil in a large skillet over medium heat.  Add the onions; cook and sir until soft and translucent, 5 to 7 minutes.

2. 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.

3. Remove the skillet from heat.  Season generously with pepper, and more salt if desired, to taste.

– Farmer John’s Cookbook :  the real dirt on vegetables


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