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Root Vegetable Breakfast Hash

Name: Root Vegetable Breakfast Hash
Prep time: 30
Cook time: 60

5 out of 5 stars (based on 3 reviews)

30 min prep

60 min total

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

“Put an egg on it” is a mantra to live by when you have leftovers from other meals and want to give them new life. This recipe is a basic guideline for how to reheat...

Ingredients

For the Root Veggie Fries:

1 large Yukon Gold or russet potato, scrubbed and dried, cut lengthwise into wedges
1 large sweet potato, scrubbed and dried, cut lengthwise into wedges
2 large carrots, halved across, then quartered lengthwise
2 large parsnips, halved across, then quartered lengthwise
2 tablespoons olive oil
1 sprig of rosemary, stripped of its leaves
1 teaspoon salt, or to taste

For the Breakfast Hash:

2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
4 cups Root Veggie Fries
1 Roma tomato, diced
Salt and pepper
4 large eggs
Fresh parsley, chopped for garnish (optional)

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Nutrition Facts

Calories

361 cals

Fat

19 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

12 g

Carbohydrates

40 g

Fiber

9 g

Protein

10 g

Sodium

745 mg

Directions

To make the Root Veggie Fries: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl toss and coat the vegetables with olive oil and rosemary.
Spread the vegetables in one layer on the baking sheet and sprinkle with salt. Roast for 15 minutes and then remove from oven and turn the fries so that the cooked sides face up. Return to oven and roast for an additional 10-15 minutes or until tender and crispy on the edges.
To make the Breakfast Hash: In a large, heavy-bottomed saucepan, warm 1 tablespoon of olive oil on medium-high heat. Add onions and garlic and cook until translucent and just starts to become golden. Add the Root Veggie Fries and diced tomato, ¼ teaspoon salt and ¼ teaspoon pepper, and cook to warm veggies through. Turn heat down to medium if pan is too hot and add a couple spoons of water to regulate pan temperature as needed.
Create four wells in the vegetable mix and crack an egg into each one. Season with the remaining salt and pepper. Cover pan with a lid, and allow steam to cook eggs thorough, about 2 to 3 minutes.
Serve each portion with one egg and about 1 cup of veggies. Garnish with parsley as desired.

Chef Tips

This recipe is perfect for using up leftover cooked or uncooked vegetables you may have. Feel free to substitute equal portions of any cooked vegetables for the Root Veggie Fries if desired.

If you want to reheat cooked vegetables in the oven, preheat oven to 425 degrees and drizzle a little oil on top of vegetables to prevent them from drying out too much while reheating.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Root Vegetable Breakfast Hash