Root Vegetable Hash

Probably one of the easiest “recipes” (if you can even call it that) is to make roasted root veggies as a breakfast hash. 

It ends up being a very satisfying and filling brunch meal. Usually, I will just toss any root veggies I have on hand in, but I always include russet potatoes and red onions. The onions caramalize in the oven giving this savory dish a nice sweet finish without adding any sweeteners. 

To me, this is lick-your-lips good and hopefully you’ll agree! 

Root Vegetable Hash 

Preheat Oven: 375F

  • 1-2 russet potatoes
  • 1 large carrot
  • 2 medium parsnips
  • 1 sweet potato
  • 1/2 red onion 
  • 3 TBLS High Temp Cooking Oil
  • 1 tsp salt 
  • 1/2 tsp fresh ground black pepper
  • 4 sprigs fresh thyme 
  • 1 TBLS dried thyme (or 1 1/2 TBLS if no fresh thyme is available)
  • 1/2 Tsp garlic powder 
  1. Preheat your oven to 375F and grease a baking pan with oil
  2. Chop all veggies into very small cubes including half the onion then toss into a large bowl
  3. Heat the oil up on medium and pour over veggies 
  4. Add spices and herbs then spread out one layer thick on baking sheet 
  5. Bake for 30 mins, stirring/flipping vegetables around at the 15 min mark
  6. Let cool and serve in your favorite dish! 

Happy eating! 



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