Roasted Potato & Beet Hash With Goat Cheese

4 servings
30 min prep time
1 hr 20 min total time

Topped with a perfectly fried sunny side up egg, this hash takes a spin on a classic with beets, dates, and fresh goat cheese.



1 pound potatoes, peeled and diced

1 pound beets, peeled and diced

2 tablespoon light olive oil

1/4 teaspoon salt

1 cup shredded cabbage

1 onion , peeled and sliced thin

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 tablespoon Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat

1/2 cup dates , pitted and sliced thin

1/2 cup Vermont Creamery Crumbled Goat Cheese

Perfectly Fried Sunny Side Up Egg

1 tablespoon per egg Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat

4 eggs

Salt and pepper, to taste


  • STEP 1

    Heat oven to 375°F.

  • STEP 2

    Spread potatoes and beets in an even layer over a lined cookie sheet. Drizzle with olive oil and salt. Roast for 30 minutes or until they are fork tender and starting to brown.

  • STEP 3

    Place cabbage and onions in a pie plate or small dish drizzle with vinegar, maple, and place 1 tablespoon butter on top. Place in oven with potatoes and beets. Roast for 15 minutes. Remove from oven and stir. Return to the oven and continue roasting for 15 minutes. When they have caramelized they are finished roasting.

  • STEP 4

    Meanwhile, melt 4 tablespoons butter in skillet on medium heat until starting to sizzle. Break each egg into a separate small bowl. (This prevents any shells landing in the skillet.) Once butter has heated pour each egg into pan. Keep heat on medium and cook eggs without disturbing. (Patience is the key to an evenly cooked egg white and an undisturbed yolk). Cook eggs until they start to coagulate on the top and brown around the bottom and edges. The yolk should appear set, but still "yolky" and glossy. Using a spatula carefully remove eggs from the pan and serve.

  • STEP 5

    On your serving dish, place roasted beets and potatoes on the bottom. Top with roasted cabbage and onions. Sprinkle hash with sliced dates and goat cheese. Serve with a sunny side up egg on the top of each serving.

Bakeaholic Mama

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Bakeaholic Mama

Carrie Burrill is a former preschool teacher turned master mommy and wannabe baker. She is a professional recipe developer, baker, photographer, and writer behind the popular blog Bakeaholic Mama. Carrie’s blog is filled with sweet treats, baking tutorials, and plenty of healthy, family friendly recipes. Born and raised in New Hampshire, Carrie spends her days, enjoying the lakes and mountains with her kids, running, practicing yoga, as well as playing in the kitchen.