Beef & Beet Hash Recipe

Make dough

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar. Stir in 1 cup plain yogurt or buttermilk until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons water, 1 tablespoon at a time, until it holds together but is not sticky.

Rest and shape

Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Divide into two equal pieces. Cover and let rest 10 minutes while you prepare the hash and eggs.

Fry bread

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and a small pinch of flour sizzles. Flatten each dough piece into a 6–7 inch round (about 1/4-inch thick). Fry one at a time, 1½–2 minutes per side, until puffed and golden brown. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing remaining components. Makes two pieces.

Prepare roasted beets (if not pre-roasted)

If you do not have roasted beets ready: preheat oven to 400°F (200°C). Wrap whole beets separately in foil (drizzle with a little oil and sprinkle salt) and roast 45–60 minutes until tender. Cool, peel, and dice into 1/2-inch cubes. Use 1 cup red and 1 cup orange beets in the recipe.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water and 1/2 tsp salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 1–2 minutes.

Cook hash

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add the par-cooked potatoes in a single layer and let them sear without stirring 3–4 minutes to develop a crust. Stir and continue to cook 4–5 minutes until potatoes are golden and mostly cooked through.

Add aromatics and beets

Push potatoes to the side, add the sliced wild onions and minced garlic to the cleared area and sauté 1 minute until fragrant. Add the shredded/diced corned beef, roasted red and orange beets, 1 tsp smoked paprika, 1 tsp fresh thyme, 1 tsp kosher salt, and 1 tsp black pepper. Stir to combine and press the mixture into the pan; cook 3–4 minutes to let the corned beef brown slightly and the beets heat through. Taste and adjust seasoning.

Finish

Turn heat to medium-low, and if desired add a small knob of butter to finish and gloss the hash. Stir in 2 tablespoons chopped fresh parsley (optional). Keep warm until eggs and fry bread are ready.

Fry eggs

In a small nonstick skillet over medium heat add 1 teaspoon butter or oil. Crack two cage-free eggs into the pan and cook to your preference: sunny-side up (cover briefly 2–3 minutes), basted (spoon hot oil over whites for even set), or over-easy (cook 2 minutes then flip and cook 15–30 seconds). Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Divide the beef & beet hash between plates. Top each portion with a fried egg. Place one piece of warm cowboy fry bread on each plate alongside the hash. Offer hot sauce and a lemon or lime wedge on the side for optional brightness. Serve immediately.