A hash can be made with many kinds of veggies and here's one version that is delicous with eggs for breakfast.  Feel free to substitute here for other veggies if you don't have these.

1 pound beets, peeled and cut into a 1/2 inch dice
3/4 pound potatoes, cut into a 1/2 inch dice
2-3 tablespoons oil
1 small onion, diced
salt and pepper
red chili flakes

Boil beets and potatoes until tender.  Drain well.  Heat skillet add oil and onion.  Add potatoes and beets.  Sautee stirring  until onions turn translucent and the potatoes turn golden, about 5-10 minutes.  Serve hot with eggs.  Leftovers can be reheated easily, too.