2 medium beets, peeled and cut in 1/2 inch dice

2 medium sweet potatoes, peeled and cut in 1/2 inch dice

2 small red potatoes, cut in 1/2 inch dice, but do not peel

1 medium yellow onion, diced

4 Tbsp butter , or olive oil, divided

1/2 lb cooked corned beef, roast beef, or pastrami, diced (I used pastrami from the deli counter)

fresh thyme

salt and pepper , to taste

parsley , for garnish

 

Put the beets in one saucepan and the sweet potatoes and red potatoes in another. Cover with cold water and boil over high heat until the vegetables are tender, about 15 minutes. The beets will take slightly longer than the potatoes. Drain and set aside. Melt 2 tablespoons of the butter in a skillet over medium heat. Sauté the onion for a few minutes, until translucent. Add in the remaining 2 tablespoons of butter, the beef, and vegetables. Sprinkle with fresh thyme leaves and let cook until browned on the bottom. Flip the hash and let brown on the other side. Season with salt and pepper to taste, and serve hot, garnished with chopped parsley. You can also top with a fried or poached egg.