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
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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.

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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.

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Ratings

4 out of 5
59 user ratings
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Comments

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

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

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