Crazy Ingredient Challenge - Egg Beet Hashbrown Skillet

It is time to think out of the box and come up with a recipe for the Crazy Ingredient Challenge.  This month's challenge is beets and eggs.

As usual I am making my recipe at the last minute.  I had a couple of ideas of what I wanted to make but at the last minute I decided to make a breakfast.  What could be better for breakfast but eggs and hashbrowns?  Instead of potato hashbrown I decided to make them with beets and yams.

Crazy Ingredient Challenge ~ Egg Beet Hashbrown Skillet

Ingredients:  Printable Recipe
2/3 cup beet diced
1 1/3 cup yams diced
salt to taste
1 tbsp oil
1/8 cup onions diced
1 mini red pepper diced
1 garlic clove minced
1 tsp Greek Seasoning
1 egg
salt and pepper to taste

Directions:
Wash and peel beets, dice into small pieces.
Wash and peel yams, dice into small pieces.
Place beets and yams in skillet and cover with water, add small amount of salt to taste.  Cook on medium high until soft - approx 10 minutes.
Drain water and remove yams and beets from skillet.
Add 1 tbsp of oil into skillet and heat on medium high.
Add beets, yams, onions, red pepper, clove and Greek Seasoning, cook until veggies slightly brown.
Make a small well into the veggies.
Add egg into the wheel, add salt and pepper to taste.  Cook over medium high until egg is cooked.

I did try to take the food out of the pan and this is what happened.....

Not quite as appetizing this way but still tasted amazing...

Last month I made ~  Quinoa Kale Salad

You may be wondering what this crazy ingredient challenge is about.  Each month we are given two ingredients and then we get to make a recipe with these ingredients.  It is so much fun trying to figure something out with the ingredients.  If you like to think outside of the box and want to join this group, either contact me or you can contact Dawn from Spatulas on Parade.

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