Roasted Beet and Sweet Potato Hash

Directions

1. Preheat the oven to 400 degrees F.

2. Cut the stems and leaves of the beets at the top of each beet. Strip the leaves from the stems and tear the leaves into bite sized pieces. Set aside.

3. Cut the stems into thin halfmoons and place in a jar or small bowl. Scrub the beets well.

4. To the jar or bowl with the beet stems add the vinegar, sugar, salt and jalapeno. Stir or shake well to dissolve the sugar and salt. Allow the pickle to sit for at least 30 minutes or up to 1 week in the refrigerator.

5. Nestle the beets, sweet potatoes, shallots and onions into a small cast iron skillet with a lid. Place the lid on top roast the vegetables until tender when pierced with the tip of a knife, about 25 to 30 minutes.

6. Allow the vegetables to cool until cool enough to handle. Peel the beets, sweet potatoes, and onion. Discard the skin. Cut the vegetables into large, 1 to 2 inch pieces.

7. Heat a 10-inch cast iron skillet over medium high heat.

8. Add the butter to the pan and heat until melted. To the hot pan add the beets, sweet potatoes, shallots and onions. Stir to combine.

9. Spread the vegetables evenly in the pan and cook on one side until they are beginning to brown in some spots, about 5 minutes. Flip the vegetables and continue to cook until the other side is beginning to brown, another 5 minutes.

10. Make a small space in the pan and add the garlic. Cook until fragrant, about 1 minute, and stir into the hash. Season with the salt and stir to combine.

11. Add in the torn beet leaves and chives and stir gently to wilt. Serve warm with pickled beet stems and fried eggs if desired.