Beet and Potato Hash

Ingredients

• 1 pound russet potatoes, peeled and grated on the large holes of a box grater
• 3/4 pounds beets, peeled and grated on the large holes of a box grater
• Kosher salt and cracked black pepper
• 4 tablespoons olive oil
• 1/4 cup Greek yogurt or sour cream
• Small bunch chives, finely chopped

Directions

1. Move the oven rack to the middle and heat the oven to 200 degrees F. Pile the grated potato in the center of a clean towel, then twist the towel over the sink to squeeze out the extra moisture. Scrape the potatoes into a large bowl, add the beets, and season everything with salt and pepper.
2. Warm 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium high heat until it shimmers. Add 1/4 of the potato and beet mixture, then use a rubber spatula to press it evenly into the bottom of the pan. Let it cook until the edges start to brown, about 5 minutes.
3. Gently slide the hash onto a plate, set a second plate on top, and flip the plates over. Slide the hash back into the pan and keep cooking until it is fully crisp, about 6 minutes longer. Move it to a large plate and keep it warm in the oven. Repeat with the remaining fat and potato and beet mixture. Serve the hash with Greek yogurt or sour cream and chives on top.