First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from bigirlssmallkitchen.com
2 to 3 medium Beets, scrubbed and trimmed
3/4 lb small Potatoes, diced
1 cup sliced Leeks
1 1/2 Tbls. chopped fresh Dill
2 eggs for frying (optional)
￼Preheat the oven to 400 degrees F. Arrange the beets in a small baking dish, add 1/2-inch water. Season with salt, cover the dish with foil, and bake in the oven for 30-40 minutes, until the beets are fork tender. Allow beets to cool enough to handle. Remove skins with a paring knife, they should come off easily. Dice beets and set aside in a medium mixing bowl. In the meantime, while the beets are roasting, coat a large skillet with olive oil and sauté potatoes over medium-high heat. When potatoes are tender, but not completely cooked, add leeks and season generously with salt and pepper. Continue to sauté until the leeks and potatoes are lightly browned, another 5-7 minutes. Add this mixture to the beets and allow both to cool. In a small cup or bowl, beat 1 egg. Add to the beet-potato mixture along with the dill and 1/2 tsp. of salt. Toss until the vegetables are fully coated. Wipe out the skillet with a paper towel and add a generous coating of olive oil. Place skillet over high heat, when oil is shimmering add the hash in a single layer, pressing down with your spatula to form a large cake. Cook for a few minutes until the bottom is crispy and the hash has firmed up. Flip in sections and cook until the other side is crispy. Remove the hash and split between two serving plates. Clean the pan, add some more oil and fry two eggs. Top each plate of hash with a fried egg and serve immediately.