Beetroot Breakfast Hash

Recipes-not-recipes #39

I never think about making a hash until I arrive in Vancouver and I’m around Ky. Her love of potatoes rivals mine of rice, and on slow mornings after a swim or a workout (Vancouver assimilation: complete), I love to make this for us while we plan the day. It’s a throw-everything-at-the-pan sort of recipe, using up odds and ends, from root veg to herbs. Sub any of the below ingredients for what’s in your fridge. Potatoes and beets are the base, and to speed up cooking I cut them up super small and make sure to add a big splash of water and put the lid on for the first ten minutes. It does mean this hash isn’t super crispy, but I prefer it this way - if you wanted to, you could roast the beets and potatoes in the oven first or simply cook them on a lower heat for longer (so they don’t burn). Whatever feels good to you! I would recommend listening to Drivin by Willow Avalon whilst cooking and plan a road trip in your head.