These Beet Hash Browns are a nutrient-dense switch-up for regular hash browns made with potatoes. Packed with antioxidants, vitamins and minerals, beet hash browns are a great addition to your breakfast!
These beet hash browns take everything I love about classic potato hash browns but give them a bold, bright, and super-veggie-forward glow-up.
Both of my parents were blessed with phenomenal breakfast-making skills. So, while my mom would griddle up some pancakes (or waffles, crepes, muffins, you name it), my dad would lay the smack down on some serious hash browns and homemade cocoa.
As I got older, I started experimenting with Sweet Potato Hash Browns and these GLORIOUS beet hash browns.
These bad boys are crisp around the edges, tender in the middle, and packed with that slightly sweet, earthy beet flavor that plays so well with basically any savory seasonings.
They are also a deep ruby red vibrant color and present beautifully on a breakfast plate in their golden brown perfection. I enjoy them alongside a simple egg scramble, like my Sweet Potato Breakfast Hash with Bacon and Spinach.
Ingredients for Beet Hash Browns
Here’s everything you’ll need to make these beet hash browns. It’s a short list, so don’t worry about a lengthy trip to the grocery store!
Beets: Beetroot is an all-star superfood vegetable that is positively packed with Vitamins, minerals, and antioxidants. It has been touted as an anti-inflammatory food as well as a cancer-fighting food.
The famed beet is a great alternative to potatoes, as it provides the desired carbohydrates but with an infusion of micronutrients as well.
Avocado Oil or Olive Oil: It’s a simple ingredient, but this oil is packed with monounsaturated fats and antioxidants! It also helps the beets cook evenly and develop those golden brown, crispy bits that we all love.
Salted Butter: Adds richness and flavor to offset the slightly zippy earthiness of those beets. Skip it if you’re dairy-free, but I recommend keeping it in otherwise.
Sea Salt: A sprinkle of salt brings out the natural sweetness of the beets and ties everything together. Season to taste with black pepper too.
Recipe Customizations
- Add other grated vegetables such as sweet potato or carrot for a mixed veggie hash!
- Sprinkle in fresh herbs like thyme, rosemary, or parsley at the end if the base recipe doesn’t feel “oomph-y” enough.
- Top with a fried or poached egg for a more filling breakfast!
- I love finishing with an extra sprinkle of flaky salt and freshly cracked pepper for extra flavor!
Recipe Tips:
- Shred the beets using a box grater or food processor for even cooking.
- I always suggest letting your beet hash browns cook undisturbed before flipping to get those golden edges!
- If you can, season the hash browns after cooking so the salt doesn’t draw out too much moisture in the pan.
- It’s always a good idea to spread out the beets into an even layer so they crisp instead of steaming. As I always say, no one likes a soggy beet!
- Be sure you’re using enough oil. We need plenty of oil to ensure the beets don’t stick to the skillet and ensure they crisp up properly. Don’t skimp, but also don’t use too much!
How to Make Beet Hash Browns:
Wash and peel the beets. Shred them using the shredding blade in your food processor or using a box grater. The food processor is faster and involves easier cleanup.
Place shredded beets in the center of cheesecloth (or paper towels) and squeeze all of the excess moisture out. You’ll need to do this in several batches.
Heat 2 tablespoons of avocado oil or olive oil in a large skillet over medium-high heat. If you don’t have a large skillet, use a medium skillet or a small skillet and make it in two batches.
Add the shredded beets and spread them into a single layer to the bottom of the pan and pat them with the back of a spatula to condense them down.
Cook for 5 to 7 minutes or until the bottom starts to turn golden brown. If at any point the beets start getting too dark, reduce the heat to medium heat to continue the cooking process.
Flip the beets and add the remaining tablespoon of olive oil and the butter.
Cook for another 5 to 7 minutes and move them around occasionally. Cook for 15 – 17 minutes total, or until the beets are tender and crispy around the edges and have reached your desired consistency.
Season with sea salt to taste and serve warm! I love them with a protein source like scrambled eggs, sausage or bacon with some sliced avocado or a generous dollop of hummus and hot sauce on top.
These beet hash browns are proof that the simplest ingredients can be a whole vibe! Make them for weekend brunch or meal prep them to add to your healthy meals to stay nourished throughout your work day.
If you love cooking with beets, also try some of my other beet-centric recipes.
More Beet Recipes:
- Roasted Beet Hummus
- Maple Roasted Butternut Squash and Beets
- Honey Glazed Brussels Sprouts and Beets
- Winter Citrus Roasted Beet Salad
- Green Beans and Beets with Balsamic Reduction
- Orange Honey-Glazed Butternut Squash and Beets
Beet Hash Browns
Ingredients
Instructions
- Wash and peel beets. Shred using the shredding blade in your food processor or using a box grater.
- Place shredded beets in the center of cheesecloth and squeeze all of the juice out (you’ll need to do this in several batches).
- Heat one tablespoon of olive oil and one tablespoon of butter in a 10-inch skillet (I used cast iron) over medium-high heat.
- Add the shredded beets to the skillet and pat down using the back of a spatula to create an even layer. Cook for 5 to 8 minutes, until the sides begin to brown and beets turn bright red/pink.
- Drizzle two tablespoons of olive oil over the top of the hash browns and sprinkle with sea salt. Using a spatula, cut the hash browns in half down the center and carefully flip both halves. Pat hash browns down with the spatula and cook an additional 5 to 8 minutes, or until hash browns reach desired crisp.
- Serve hash browns with sunnyside up eggs, and avocado.
Nutrition
Frequently Asked Questions
Yes. Spread the shredded beets, oil, and sea salt over a sheet pan and bake at 400 degrees Fahrenheit for 25 to 45 minutes (depending on the amount of hash browns and your desired doneness).
These Beet Hash Browns are crispy and lightly sweet (without moving away from that savory zone!). The beets soften as they cook too, and the edges turn golden and slightly caramelized which gives them a glorious crisp. The butter brings a lovely richness to the mix.
Beet hash browns do not crisp up the same way as potato hash browns. They do, however, have a lovely texture in their own right. Just go into the experience not expecting them to taste like potatoes, and you’ll be pleasantly surprised!
Yes! Simply swap out the beets for sweet potato, or follow my recipe for Sweet Potato Hash browns (linked above).
I published this recipe on February 9, 2016. On January 20, 2026, I updated the post to include updated photos, an FAQ section, ingredient notes, and tips to make the recipe just perfect.
I’m going to try this but as a “pie” crust for butternut squash pie…
Oh wow, I love that idea! I hope it turns out great! xoxo
Fabulous!!!!!
Incredible!! You are amazing!! I would have never thought of beet hash browns. I made these last night using yellow beets. They were so delicious!!! Our 14-month boy inhaled them! 🙂
Perhaps a labor of love, but it’s totally worth it for how pretty these hash browns turn out! Pinning 🙂
Beet hash browns are a GENIUS idea! Totally worth the extra work to get those rockin’ antioxidants. I’m sure you made your pop proud with this one! 😉
Yessss! I love the idea of some colorful hash browns. I can’t wait to try this!