Beet and Potato Hash Browns
1 small to medium beet (1/4 lb.), peeled
1 small to medium potato (1/4 lb.), peeled
1 small yellow onion (1/4 lb.), skin removed
1/2 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. cinnamon
1/4 tsp. sea salt
olive oil spray
Shred beet, potato, and onion into a bowl. Stir in spices and salt. Preheat a nonstick or cast iron skillet to medium-high for one to two minutes. Remove from heat, spray with oil spray, then place back over heat for 30 seconds. Stir in beet and potato mixture. Press down, then stir again. Press down and form a circle-shaped potato and beet “cake.” Let cook for one to two minutes. Spray the cake with oil spray and gently loosen it with a spatula. Then slide it onto a plate and flip the cake over back into the pan. If it falls into pieces, gently press back into cake form, cook for one to two minutes, then repeat the process. Repeat process four to five times until the middle is soft and both sides are crunchy and browned (about 10 minutes). Cut into quarters.
Serves four. Serving size is 1/4 of the cake. Each serving contains about 47 calories, 0.2 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 171 mg sodium, 11 g carbohydrates, 4 g sugar, 2 g fiber, and 1 g protein.