This is a hearty cold weather dish for breakfast. It is nutritious and the earthy root vegetable mix goes perfectly with an over easy egg.

Root Vegetable Hash
Serves 4
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  1. 1 pound red or yellow beets, or use a combination
  2. 1/2 pound peeled sweet potatoes
  3. 1 1/2 pound Yukon Gold or boiling potatoes
  4. 1 yellow onion
  5. 3 tablespoons olive oil
  6. 3 cloves garlic, minced
  7. kosher salt and fresh black ground pepper
  8. 3 tablespoons chopped fresh parsley leaves
  1. Preheat the oven to 400 degrees F.
  2. Trim the stems and tails from the beets and peel them, then dice into 1/2-inch cubes. Dice the sweet and Yukon Gold potatoes into the same 1/2-inch dice. Peel and chop the onion.
  3. Pour the oil into a roasting pan. Add the vegetables, spread into a single layer, and sprinkle with the minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stir every 15 minutes to scrape any browned bits, for 45 to 50 minutes. Stir in the parsley.
  4. Divide the vegetable hash among 4 plates. You can serve with a poached egg or fried egg.
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