This recipe comes from Gabrielle Langholtz book: America: The Cookbook. Covering recipes from all 50 states, it's a sort of the culinary cannon of the country, curated by Langholtz via chefs, food writers and and producers from all over America.


  • 3 large beetroots
  • 3 medium potatoes
  • 4 tablespoons olive oil
  • 1 large red onion, diced
  • 120ml heavy (whipping) cream or sour cream
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh parsley


  1. In a large pot of boiling water, cook the beetroots and potatoes until the potatoes are tender (about 20 minutes).
  2. Using a slotted spoon, lift the potatoes out and set aside to cool.
  3. Continue cooking the beets until they are tender (about 40 minutes). Drain the beets.
  4. When the potatoes and beets are cool enough to handle, peel and dice them.
  5. In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until it starts to soften (about 3 minutes).
  6. Add the potatoes, beets, and cook, stirring occasionally, until browned and crispy (about 15 minutes).
  7. Stir in the cream and season to taste with salt and pepper. Serve hot, garnished with parsley and a poached egg.

From America: The Cookbook by Gabrielle Langholtz. Published by Phaidon.