Beet, Carrot, and Potato Hash

Lately, most of my time cooking has been spent on using up my winter CSA share, which is brimming with root vegetables.  After going to a party Saturday night and sleeping in way later than I normally do, I was groggy, hungry, and craving vegetables.  I decided on making something inspired by one of my favorite brunch by the dish at The Roebling Tea Room in Williamsburg, Brooklyn.

Beet, Carrot, and Potato Hash

Ingredients:

3 Tablespoons vegetable oil
1 medium red onion, diced

sea salt

1 Tablespoon dried rosemary

1 teaspoon dried sage

large pinch red pepper flakes

4-5 fingerling potatoes

2 medium beets

3 medium carrots

3 cloves garlic

Procedure:

Heat the oil in a large skillet over medium heat.  Add the onions and a generous pinch of salt; cook and sir until soft and translucent, 5 to 7 minutes.  
Add the herbs and stir to incorporate.  While the onion is cooking, grate the vegetables and garlic using a food processor.  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.

Serve under a poached or over-easy egg.  The yolk is delicious mixed into the veggies!