With St. Patrick's day right around the corner, I've been thinking of fun ways to "vegetarianize" some of the traditional Irish fare.  My first attempt was to make vegetarian corned beef hash.  And I have to say, I love my version of corn and beet hash!  So delicious!  I don't know why I have never tried potatoes and beets together before.  And I love the play on words with this dish : )

Traditional corned beef hash is a mix of corned beef, cabbage and potatoes fried up the day after eating corned beef for dinner.  It is also often served with a fried egg on top, which if you eat eggs could definitely add to this recipe.

Serve this as breakfast dish or a side dish, either way I think you'll enjoy.

Corn & Beet Hash

Serves 4

What you'll need:

3 red potatoes, diced

1/2 onion, diced

1/2 red bell pepper, diced

1/2 cup corn

2 small beets (red or gold), steamed and peeled

garlic salt

pepper

chives to garnish

What you'll do:

In a large frying pan, add a couple tablespoons vegetable oil.  Add in the potatoes with a pinch of salt and toss to coat in the oil.  Fry for about 10 minutes tossing occasionally until the potatoes start to toast.  Add in the onions and red bell peppers.  Cook another couple minutes until the onions just start to get soft.  Add in the corn and season with garlic salt and pepper.  When the potatoes and onions are soft, gently toss in the beets.  Garnish with chopped chives and serve as a side or with toast or a fried egg.

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