Roasted Root Vegetable Hash
Roasted Veggies: 8 Servings
Hash: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 Hr 10 min
Total Time: 1 Hr 25 min
Adopted from Beth Dooley’s Kitchen
Plan ahead when you're roasting veggies so there are extras for other meals like this favorite~ roasted vegetable hash!
Ingredient
Roasted Root Vegetables
1 small whole acorn squash, peeled, halved, seeded and diced into 1-2 in pieces
2 medium carrots, diced into 1/2 in pieces
3 small beets, peeled and diced into 1/2 in. pieces
1 large parsnip, peeled and diced into 1/2 in pieces
2 small Yukon Gold potatoes (russet, yellow or red potatoes work too!), diced into 1/2 in pieces
2 tbsp. extra-virgin olive oil
1/2 tsp. coarse sea salt
For the Hash
• 1 tbsp. olive oil
• 2 to 3 cups mixed roasted vegetables
• 1 tsp. fresh thyme
• 1 tbsp. butter
• 4 eggs
Instructions
Roasted Root Vegetables
Preheat oven to 400 degrees. Preheat 2 rimmed baking pans until hot, about 3 to 5 minutes.
Toss the vegetables with the oil and salt, and scatter over the preheated baking sheets. Roast in the oven, shaking the pan occasionally and turning it once, until the vegetables are golden and begin to brown, about 45 to 60 minutes.
Serve hot. Save leftover roasted vegetables, once they’ve cooled, in a covered container in the refrigerator.
Vegetable Hash
Set a medium heavy skillet over medium heat and warm the oil. Add the vegetables and fresh thyme, and stir to heat through and crisp, about 3 to 5 minutes. Arrange on a serving platter or individual plates.
Set a separate skillet over medium heat, melt the butter and swirl it to coat the pan. Crack the eggs into the skillet, cover and cook until the yolk is just set, about 1 to 3 minutes. Remove the lid. Using a spatula, carefully transfer the eggs to the hash. Serve hot.
