Roasted Vegetable Hash Recipes

ROASTED ROOT VEGETABLE HASH

Roasted Root Vegetable Hash image

From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.

Provided by Sherrybeth

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb rutabaga, small-diced
1 lb parsnip, small-diced
1 lb turnip, small-diced
1 lb carrot, small-diced
1 onion, small-diced
1 lb bacon
1 tablespoon garlic, chopped
3 tablespoons parsley, chopped
salt and pepper, to taste

Steps:

In a large, non-stick saute pan, cook the bacon over low heat.
When crisp, remove from the fire and drain on paper towels.
With the bacon drippings still in the pan saute the onion and garlic until soft.
Add all of the vegetables and cook slowly until the vegetables are soft.
Season with salt and pepper.
Right before serving, add the parsley and cooked bacon.

Nutrition Facts : Calories 492.6, Fat 34.7, SaturatedFat 11.4, Cholesterol 51.4, Sodium 757.4, Carbohydrate 34.7, Fiber 9.5, Sugar 15.1, Protein 12.3

SHEET PAN VEGETABLE HASH WITH EGGS

Sheet Pan Vegetable Hash with Eggs image

Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.

Provided by Shira Bocar

Categories Food & Cooking Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 8

Ingredients

1 small head cauliflower, trimmed, cored, and cut into florets
1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)
1 red bell pepper, seeded and diced
1/2 red onion, diced (1 cup)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 packed cups baby spinach
6 large eggs, room temperature

Steps:

Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

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