Sunday Brunch: Beet and Potato Hash

From Serious Eats  

• 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 Coconut Milk Yogurt
• Small bunch chives, finely chopped

1. Adjust oven rack to middle position and preheat to 200°F. Place grated potato in the center of a clean towel. Twist towel over sink to wring out excess moisture from potatoes. Transfer to a large bowl. Add beets and season with salt and pepper.

2. Heat 1 tablespoon of olive oil in a 10- inch non-stick skillet over medium high heat until shimmering, add 1/4 of the potato and beet mixture to the skillet. Using a rubber spatula, press into the bottom of the pan and cook until edges begin to look brown, about 5 minutes. Carefully slide hash onto a plate then place another plate on top. Flip plates over, then slide hash back into pan and continue to cook until completely crisp, about 6 minutes longer. Transfer to a large plate and keep warm in a oven. Repeat with remaining fat and potato and beet mixture. Serve hash topped with Greek yogurt or sour cream and chives.