Punjabi-style Beetroot and Potato Hash

Ingredients

In this Punjabi adaptation of the original American Red Flannel Hash, we replace the traditional ingredients like corned beef and onions with beetroots and potatoes. The spices used in the Punjabi version are also different, incorporating flavors like cumin, coriander, and turmeric to give it a distinct Punjabi twist. We alse have the original recipe for Red Flannel Hash, so you can check it out.

• 2 medium-sized beetroots, peeled and grated (about 2 cups / 300g) 2 medium-sized beetroots, peeled and grated (about 2 cups / 300g)
• 2 large potatoes, peeled and grated (about 2 cups / 300g) 2 large potatoes, peeled and grated (about 2 cups / 300g)
• 2 tablespoons ghee or vegetable oil 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat ghee or vegetable oil in a large skillet over medium heat.
2. 2.
   Add cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add grated beetroots and potatoes to the skillet and mix well.
4. 4.
   Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the vegetables. Mix until well combined.
5. 5.
   Cook the mixture on medium-low heat, stirring occasionally, for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
6. 6.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Beetroot — Make sure to wear gloves while handling beetroots to avoid staining your hands. Grating the beetroots will help them cook faster and evenly.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the best texture in the hash.

Tips & Tricks

• For a spicier version, add finely chopped green chilies or a pinch of garam masala.
• Serve the hash with a dollop of yogurt or a squeeze of lemon juice for added freshness.
• This dish can be enjoyed on its own or as a filling for wraps or sandwiches.
• Experiment with different spices like fennel seeds or mustard seeds to add more flavor variations.
• Leftover hash can be refrigerated and reheated the next day for a quick and delicious breakfast.

Serving advice

Serve the Punjabi-style Beetroot and Potato Hash hot as a main dish for breakfast or brunch. It can be enjoyed on its own or with a side of Indian bread like roti or paratha.

Presentation advice

Garnish the Beetroot and Potato Hash with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant Punjabi-style bowl or plate to enhance the visual appeal.