Sweets 'n' Beets Hash

A vibrant, nutrient-packed sweet potato and beet hash caramelized to perfection in a cast-iron skillet and topped with creamy avocado slices.

Why This Recipe Works:

• Steaming first gelatinizes the starches, ensuring even cooking and a fluffy interior.
• Cast-iron cooking maximizes the Maillard reaction for those coveted crispy, caramelized edges.
• Healthy fats from the avocado slices balance the earthy sweetness of the beets.

My first beet hash was a total disaster.

I was twenty-two, wildly optimistic, and convinced that raw beets and sweet potatoes would soften at the exact same rate. Instead, I got bitter, charred beet exteriors and rock-hard, chalky sweet potato centers. I ended up scraping the burnt mess off my cast-iron skillet with a metal spatula until my forearms throbbed, eventually giving up and ordering pizza.

The physics of root vegetables is surprisingly stubborn.

Sweet potatoes are packed with sugars that caramelize quickly, while beets are dense, water-heavy globes requiring serious heat to break down their tough pectin walls. Tossing them in raw together guarantees burnt sweet potatoes and woody, rock-hard beets.

The simple fix is a quick, four-minute steam before frying.

Steaming the diced roots for just four minutes before they hit the hot fat initiates starch gelatinization. This ensures they crisp up simultaneously in the skillet, yielding a gorgeous crust without any raw interiors.

Trust me, this extra step turns a frustrating breakfast into an absolute masterpiece.

Sweets 'n' Beets Hash

• Publisher Storied Skillet
• Cuisine American
• Category Breakfast, Healthy
• Prep Time 15 mins
• Cook Time 20 mins
• Servings 4
• Calories 245 calories
• Rating 4.8 4593
• Tags sweet potato hash, beet hash, healthy breakfast, avocado hash

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 medium red beets, peeled and diced into 1/2-inch cubes
• 2 tablespoons avocado oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 1 ripe avocado, sliced
• Fresh parsley, chopped for garnish

Directions

1. Place the diced sweet potatoes and beets in a steamer basket over boiling water. Cover and steam for 4 minutes until slightly tender but still firm. Remove and pat thoroughly dry with paper towels.
2. Heat the avocado oil in a large cast-iron skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Turn the heat up to medium-high. Add the steamed sweet potatoes and beets to the skillet in a single, even layer. Sprinkle with Diamond Crystal kosher salt, black pepper, and smoked paprika.
4. Let the vegetables cook undisturbed for 5 minutes to develop a deep, caramelized crust. Flip gently with a sturdy metal spatula and cook for another 5 minutes until crispy on all sides.
5. Divide the warm hash among plates. Top each serving with fresh avocado slices and a sprinkle of chopped parsley.
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Notes

• I highly recommend using Diamond Crystal kosher salt. If you only have fine table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to prevent an over-salted dish.
• Avocado oil is ideal here because of its high smoke point (around 520°F/270°C). Unlike butter or olive oil, it won't break down or smoke during the high-heat searing process required to crisp the root vegetables.
• Do not crowd the pan. If your skillet is too small, cook the vegetables in two batches. Crowding traps steam, which turns your crispy hash into a soggy, mushy mess.
• After a day in the fridge, the red beets will bleed their pigment into the sweet potatoes, turning the entire mixture a vibrant pink. Don't worry—the flavor remains absolutely perfect, but it's a fun quirk of beet chemistry.

Serving Suggestions

This colorful hash is incredibly versatile and makes a stunning centerpiece for weekend brunch. Here are a few of my favorite ways to serve it:

• Slide a crispy fried egg with a runny yolk right on top of the warm hash.
• Serve it alongside some healthy breakfast ideas like a light fruit salad or green smoothie.
• Pair it with a slice of toasted sourdough or even a piece of avocado toast for a double-avocado treat.
• Add a side of crispy turkey bacon or chicken sausage for an extra protein boost.
• Drizzle with a bit of hot sauce or a squeeze of fresh lime juice to cut through the sweetness.

Storage and Reheating

Store any leftover hash in an airtight glass container in the refrigerator for up to four days. As mentioned, the beets will bleed their gorgeous magenta hue into the sweet potatoes, but the texture holds up surprisingly well.

Avoid the microwave at all costs.

Microwaving will steam the vegetables all over again, completely destroying that beautiful crust you worked so hard to build.

Instead, reheat the hash in a hot, lightly oiled skillet over medium heat for about five minutes, tossing occasionally. This revives the crispy edges and warms the interior perfectly. Slice the fresh avocado right before serving, as pre-sliced avocado will brown and turn unappealing in the fridge.

Ingredient Substitutes

If you don't have everything on hand, don't panic. This recipe is highly adaptable:

1. Sweet Potatoes: You can easily swap these out for butternut squash or even make roasted sweet potato rounds if you prefer a different shape.
2. Beets: Golden beets work beautifully if you want to avoid the red staining, or you can use carrots for a similar earthy sweetness. If you love beets, try our beet salad next!
3. Avocado Oil: Coconut oil or ghee are excellent high-smoke-point alternatives that add a lovely richness to the dish.
4. Avocado Slices: If you're out of avocado, a dollop of sour cream or Greek yogurt adds that necessary creamy contrast.

I hope this bright, earthy skillet brings a little warmth to your morning. It's proof that with just a tiny bit of food science, even the most stubborn root vegetables can turn into pure comfort food. Let me know how yours turns out!