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Sunrise root vegetable hash with sweet potato, golden and red beets, shallot, sage and rosemary served on a plate

Sunrise Root Vegetable Hash

A cozy skillet of sweet potato, golden and red beets, shallot, sage, rosemary, and cinnamon. Grounding, colorful, and perfect for fall mornings or a Mabon-inspired breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3-4 servings
Ingredients Method

Ingredients
  

  • 1 medium sweet potato peeled and diced into small cubes
  • 1 medium golden beet peeled and diced
  • 1 small red beet peeled and diced
  • 1 large shallot finely chopped
  • 2 tablespoons butter plus more as needed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1/4 teaspoon cinnamon
  • Kosher salt to taste
  • freshly cracked black pepper to taste

Method
 

  1. Dice the sweet potato and beets into roughly equal-sized pieces so they cook at about the same rate.
  2. Heat a large cast iron skillet over medium heat. Add the butter and olive oil, then sauté the shallot for a minute or two until it begins to soften.
  3. Add the sweet potato and beets. Season generously with salt and pepper and toss everything together to coat the vegetables in the butter.
  4. Cook over medium to medium-low heat, stirring occasionally, until the vegetables begin to soften and develop browned edges, about 15 to 20 minutes. Add another little knob of butter if the pan starts looking dry.
  5. Once the vegetables are nearly tender, add the sage, rosemary, and cinnamon. Continue cooking for another few minutes until the herbs are fragrant and the vegetables are browned and fork-tender.
  6. Taste and adjust the salt and pepper before serving warm.