Red-Eye Hash

By Mark Bittman

Red-Eye Hash
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
35 minutes
Rating
4(59)
Comments
Read comments

Featured in: Do Not Fear a Beet Without Goat Cheese

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

  • ¾pound beets
  • ¾pound potatoes
  • 1onion, chopped
  • 3tablespoons butter
  • ½cup chopped ham
  • ⅓cup coffee
  • 2tablespoons cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

186 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 276 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel and grate beets and potatoes.

  2. Step 2

    Put butter in a large skillet over medium-high heat. When it’s hot, add onion and ham, and cook until the onion is tender, about 5 minutes. Add the beets and potatoes and cook until tender, 15 minutes; remove from skillet.

  3. Step 3

    Deglaze skillet with coffee and cream. Spoon over the vegetables. Garnish with scallions.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
59 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

martha parker

Reduced butter to 2 tablespoons and it was perfect. Do Not over cook

Arlene

Yum. The potatoes and beets sweetly compliment the saltiness of the ham. I'm not a big meat eater, but I feel like a little extra ham would be nice. I followed Martha's advice to omit 1 tablespoon of butter but ended up adding it back in. I think the use or non-use of it might depend on the moisture content of the vegetables. I had prepped my veggies overnight with paper towels between the potatoes and beets to make the dish in the morning, so that did draw out moisture. Enjoy!

FEF

Substituted the heavy cream for sour cream - it gave it kind of a nice borscht twist.

Arlene

Yum. The potatoes and beets sweetly compliment the saltiness of the ham. I'm not a big meat eater, but I feel like a little extra ham would be nice. I followed Martha's advice to omit 1 tablespoon of butter but ended up adding it back in. I think the use or non-use of it might depend on the moisture content of the vegetables. I had prepped my veggies overnight with paper towels between the potatoes and beets to make the dish in the morning, so that did draw out moisture. Enjoy!

martha parker

Reduced butter to 2 tablespoons and it was perfect. Do Not over cook

Private comments are only visible to you.

Recipe Tags

or to save this recipe.