Hash Browns With Beets (2 servings) 1 12-ounce potato 1 2-ounce raw beet 1/4 cup shallot - finely minced 1/2 teaspoon tarragon 1/4 teaspoon oregano 1/4 teaspoon pepper 1/4 teaspoon salt butter or oil for cooking Peel and shred the beet and put in a medium mixing bowl. Peel the potato if desired and shred. Pat the potato with paper towels to remove excess moisture and add them to the mixing bowl. Sprinkle the herbs, pepper, and minced shallot over the potatoes, then mix everything by tossing with your hands. Heat a small skillet and add enough oil or butter to coat the bottom. Pile in the potato mixture to form a flat cake. Cook over medium heat until the bottom is browned. Spread more butter or oil over the top of the cake and then flip the cake to brown the other side. Sprinkle the salt over the top of the potatoes before serving. Terrific taste. Terrific color. A wonderful side-dish. Mr Breakfast would like to thank CaptainSpud for this recipe. Recipe number 791. Submitted 3/5/2003.