One of the things NYC does very well is brunch. It’s something that every New Yorker loves to do whether its an all you can drink boozy brunch with friends, a fancy brunch at one of the city’s fine dining restaurants, or a celeb spotting brunch at a famous “to-be-seen” restaurant hoping to get a seat next to Uma Thurman (yes! that happened to me!). Regardless of where you go, NYC’s restaurants produce some of the most delicious, satisfying breakfasts around. However, New York in January is cold and windy, and if it’s not snowing it’s sleet-raining. We’re even dealing with the newly-branded “Polar Vortex”! It’s not even the end of the month yet and I’ve gone through approximately 3 umbrellas and the rubber on my Hunter rain-boots is starting to disintegrate! So this weekend instead of schlepping through this nasty weather with my weekend wine headache, rain boots, and broken umbrella, I thought it would be a bright idea to cook brunch in! Besides, all those years attending Lehigh University’s pre-football morning cocktails taught me how to make a mean mimosa, and I am doing this whole food blog thing – What do I have to lose?
And let’s not forget that I went a little nuts buying beets at the farmers market a few days ago! We are having beets for brunch!
I do realize that beets are not your traditional brunch food. However, they actually are really delicious fried up in a skillet with potatoes and onions.
Not only are they delicious, but there is one really good reason why beets are great to eat for brunch – one word – Detox. Admit it, most people go to brunch to eat greasy food and practice the “hair of the dog” method hoping a few mimosa’s and bloodies will soften the pain left over from the night before. Well, here’s a chance for your food to help a little too!
Beets have great detox capabilities. They contain something called Pectin. Pectin is a fiber that removes toxins built up in the liver. Hello! Did I not tell you they are a tasty yet beneficial brunch food? Combine this healthy hash with a mimosa and you should be back to normal in no time!
I haven’t even arrived at the best part yet – Once you fry up your hash, cook down the beet greens and add some fresh parsley, you create four little wells in the hash and crack fresh eggs right into the skillet. I found some fresh-off-the-farm eggs at the same stand where I bought my beets. When I cracked them open I could tell by the extra yellow-y yolk that they were ultra-fresh. There is nothing like fresh market eggs!
Once your eggs are the consistency you like (I like mine runny!), serve them up and crumble goat cheese on top. The goat cheese gets melty from the warmth of the hash and mixes with the runny yolk. I’m telling you, this is a little bite of heaven!
So do yourself a favor this weekend, don’t battle this so-called “Polar Vortex” and make brunch at home. And if you absolutely must go to that new place in the West Village where Mary Kate Olsen brunched last weekend, this Beet and Potato Hash recipe is just as good served up for dinner! Enjoy!
[easyrecipe id=”493″ n=”0″]