Potato & Beet Green Hash

ingredients

instructions

Chop your potatoes into very small pieces, about a centimeter square. Heat up the Extravagonzo Roasted Garlic Culinary Oil in a medium size pan over medium heat, then throw in the potatoes. Cook, stirring every few minutes, until they are evenly browned on all sides and and almost tender, about 15 minutes.
While the potatoes cook, chop the beet greens: lay them in a pile in the same orientation and cut ½” strips across. Make one final cut straight down the long edge through all the leaves.
When the potatoes are just about done, toss in the beet greens and the Catch a Fire Italian Garlic. Mix into the potatoes, make a small clearing in the middle, and crack an egg on top. Cover, turn the heat down to medium-low, and cook for a few minutes, until the egg white is set.
Remove from the heat, add a generous amount of pepper, a sprinkle of salt, and Bacon Hot Sauce eat!