Breakfast Hash with Eggs and Vegetables Recipe

Root Vegetable Breakfast Hash

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings

“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...


Ingredients

    For the Root Veggie Fries:

    1 large Yukon Gold or Idaho potato, scrubbed and dried, cut lengthwise into wedges.

    1 large sweet potato, scrubbed and dried, and cut lengthwise into wedges

    2 large carrots, halved across then quartered lengthwise

    2 large parsnips, halved across then quartered lengthwise

    2 tablespoons extra virgin olive oil

    1 teaspoon salt, or to taste

    1 branch of rosemary stripped of its leaves.

    For the Breakfast Hash:

    2 tablespoons olive oil, divided

    1 medium onion, chopped

    3 garlic cloves, minced

    4 cups Oven-Roasted Root Veggie Fries (recipe above)

    1 Roma tomato, diced

    Salt and pepper

    4 large eggs

    Fresh parsley, chopped for garnish (optional)

Nutrition Facts

Calories

392 cals

Fat

19 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

12 g

Carbohydrates

47 g

Sugar

10 g

Fiber

9 g

Protein

11 g

Sodium

837 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the cut veggies with olive oil and rosemary.
  3. Rub a non-stick cookie sheet with a little oil and put in the oven for 5 minutes to heat up. When hot, spread the cut veggies in one layer and sprinkle with salt. If not using a non-stick sheet tray, line with parchment paper.
  4. Return to the oven and bake on a high shelf. Turn the veggies from time to time for even browning until they are tender and golden about 30 minutes. Remove from oven and portion four cups for the hash. Set aside remaining for another use.
  5. 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 Roasted Vegetable Fries and diced tomato, a pinch of salt and pepper to taste, 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.
  6. Create four wells in the vegetable mix and crack an egg into each one. Season with salt and pepper. Cover pan with a lid, and allow steam to cook eggs thorough, about 2 to 3 minutes.
  7. Serve each portion with one egg and roughly 1 cup 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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