Roasted Root Vegetable Hash
A hash is a blank canvas! In this recipe we use seasonal root vegetables with an egg on top. Because everything is better with an egg.
Recipe by: Beth Dooley
Details
Serves: 6
Prep Time: 15 minutes
Ready In: 60 minutes
Materials
1 large oven safe skillet
1 pan or skillet
Ingredients
2 sweet potatoes
3-4 medium potatoes
2-3 carrots
1 onion
1-2 large daikon radishes
4 eggs
1/2 tsp italian seasoning
1 tbsp butter
Olive oil
Salt and pepper
Instructions
Read through the entire recipe before getting started. Wash and dry all produce.
Peel and dice onion, yams, and daikon radish into 1/2" pieces. Dice potatoes and carrots into 1/2" pieces (we like to leave the peel on but peel if you prefer)! Preheat a large oven-safe skillet for 3-5 min.
Toss the vegetables with a little oil and salt. Scatter vegetables into skillet, leaving some space between pieces. Roast in the oven, shaking the pan occasionally until the vegetables are golden and beginning to brown, about 30- 45 minutes.
When veggies are almost done, set a separate skillet over medium heat, melt butter and swirl it to coat the pan. Crack the eggs into the skillet and sprinkle with salt, pepper and a little Italian seasoning. Cover and cook until the yolk is just set to your liking, about 1 to 3 minutes. Remove the lid. Using a spatula, transfer the eggs to the hash.
Divide hash among bowls. Serve hot. Enjoy!
