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.