Root Vegetable Hash Recipes

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OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

APPLE-AND-ROOT-VEGETABLE HASH



Apple-and-Root-Vegetable Hash image

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

Steps:

  • Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
  • Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories     HarperCollins     Brunch     Breakfast     Dinner     Vegetarian     Vegetable     Vegan     Root Vegetable     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

  • Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

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

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

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.

Provided by treehuggingmom

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 slices uncooked bacon, cut in 1/2-inch dice
1/2 cup onion, finely diced
3/4 lb sweet potato, peeled and cut in 3/4-inch dice
1/2 lb turnip, peeled and cut in 3/4-inch dice
3/4 lb celeriac, peeled and cut into 3/4-inch pieces (celery root)
1 cup low sodium chicken broth
salt
fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons chopped chives

Steps:

  • In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
  • Add root vegetables and stir together.
  • Add chicken broth; salt and pepper to taste.
  • Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
  • Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
  • Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.

Nutrition Facts : Calories 192.6, Fat 6, SaturatedFat 1.4, Cholesterol 2.7, Sodium 222.2, Carbohydrate 31.4, Fiber 5.5, Sugar 8.1, Protein 5.1

ROASTED ROOT VEGETABLE BREAKFAST HASH



Roasted Root Vegetable Breakfast Hash image

Any root vegetable will work in this easy, versatile roasted root vegetable breakfast hash.

Provided by Kylie Perrotti

Categories     Breakfast     Brunch

Time 30m

Number Of Ingredients 10

1 pound mixed root vegetables or butternut squash (Such as potatoes, sweet potatoes, parsnips, turnips, carrots, etc.)
1 tablespoon olive oil
1 small Fresno chili (optional)
Salt and pepper to taste
2 fried eggs (for serving)
Watercress or arugula (optional, for serving)
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon extra virgin olive oil
Salt (to taste)

Steps:

  • Preheat oven to 400ºF. Peel the root vegetables, if necessary, and dice into 1" pieces. Remove the seeds from the Fresno chili and slice into thin rounds.
  • Heat the 1 tablespoon olive oil in an oven-safe skillet over medium high. Add the root vegetables and season with salt and pepper. Cook for 5 minutes until beginning to brown around the edges. Add the sliced Fresno chili and toss the vegetables and then transfer the skillet to the oven. Roast for 20-25 minutes until fork-tender and browned around the edges.
  • In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.
  • Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.
  • Divide the greens between plates. Pile the roasted root vegetables on top and arrange an egg over the vegetables. Drizzle the vinaigrette on top of the entire dish. Enjoy!

Nutrition Facts : Calories 317 kcal, Carbohydrate 34 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 73 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

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