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Name: Root Vegetable Hash
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: not set
Ingredients: 4 Beet yellow or red, diced; 1 Sweet potatoes diced; 1 Sweet potatoes purple, diced; 1/2 pound Yukon gold potatoes diced; 1 Yellow onion diced; 3 tablespoons Olive oil; 3 cloves Garlic; 1/4 teaspoon Ground black pepper to taste; 1/4 teaspoon Paprika to taste

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INGREDIENTS

4 Beet ; yellow or red, diced
1 Sweet potatoes ; diced
1 Sweet potatoes ; purple, diced
1/2 pound Yukon gold potatoes ; diced
1 Yellow onion ; diced
3 tablespoons Olive oil
3 cloves Garlic
1/4 teaspoon Ground black pepper ; to taste
1/4 teaspoon Paprika ; to taste

INSTRUCTIONS

Preheat an oven to 400

Trim the stems and tails from the beets. Cut all root vegetables into quarter inch diced cubes using the vegetable dicer and keep the types of root vegetables sorted by type in their own bowls.

Peel and chop the onion to about the same size. Peel and mince garlic cloves. Add onion and minced cloves to the cut vegetables, with olive oil, spreading it evenly between your batches.

Using separate bowls, season each type of root vegetable with salt, pepper and paprika to taste and toss to coat. Spread out the root vegetable without the diced cubes touching each other. Group them by type on a cookie tray sheet as root vegetables can cook at different rates. Start checking at 20 minutes for level of doneness using a knife or fork. Be aware some will take up to 40 minutes.

Note: Don't let the beets brown as this means they are overcooked.

Afterwards mix the batches together. Freeze or store back in the fridge until ready to warm up for whatever dish you want to use them with.

NOTES

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Root Vegetable Hash

4 Beet yellow or red, diced
1 Sweet potatoes diced
1 Sweet potatoes purple, diced
1/2 pound Yukon gold potatoes diced
1 Yellow onion diced
3 tablespoons Olive oil
3 cloves Garlic
1/4 teaspoon Ground black pepper to taste
1/4 teaspoon Paprika to taste

Preheat an oven to 400

Trim the stems and tails from the beets.  Cut all root vegetables into quarter inch diced cubes using the vegetable dicer and keep the types of root vegetables sorted by type in their own bowls.

Peel and chop the onion to about the same size. Peel and mince garlic cloves. Add onion and minced cloves to the cut vegetables, with olive oil, spreading it evenly between your batches.

Note: Don't let the beets brown as this means they are overcooked.

Afterwards mix the batches together. Freeze or store back in the fridge until ready to warm up for whatever dish you want to use them with.

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Root Vegetable Hash
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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 6 Servings

Calories: 112
Calories from Fat: 16 (14%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 67.7mg		2 %
Potassium 519.8mg		14 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 18.4g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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