Venezuelan Hash and Beet Bowl
A hearty bowl filled with crispy Venezuelan-style hash and roasted beets, perfect for a comforting meal.
Ingredients
- ●2 large beetspeeled and chopped
- ●1 cup hash brownsstore-bought or homemade
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1/2 teaspoon chili flakesoptional
- ●1/2 teaspoon cuminoptional
- ●to taste salt
- ●to taste black pepper
- ●1/4 cup scallionschopped (for garnish)
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Toss the beets with 2 tablespoons of oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
- 3
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chopped onion and cook until browned, about 5 minutes.
- 4
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 5
Add the hash browns to the skillet and cook, breaking them up with a spatula, until crispy and golden brown, about 5-7 minutes.
- 6
Stir in the chili flakes and cumin (if using). Season with salt and black pepper to taste.
- 7
To assemble the bowls, place a portion of the hash on the bottom, followed by a roasted beet, and garnish with chopped scallions.
- 8
Serve immediately and enjoy!