Best Roasted Vegetable Hash Recipes

Roasted Root Vegetable Hash image

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

Fluffy Baked Eggs with Roasted-Vegetable Hash image

Number Of Ingredients 10

Butter for greasing dish
10 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
5 oz Swiss cheese, coarsely grated (1 1/2 cups)
10 oz cremini mushrooms, trimmed and coarsely chopped (1/4-inch pieces)
1 large sweet potato (8 to 10 oz), peeled and coarsely chopped (1/4-inch pieces)
1 large shallot, halved and thinly sliced
3 tablespoons olive oil

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
Serve eggs with roasted vegetables spooned on top.

Roasted Vegetable Hash image

Number Of Ingredients 14

1 Bell Pepper
1 Zucchini
1 Squash
8 ounces Mushrooms
1 Onion
1 Andouille Sausage
2 tablespoons Olive Oil
1 teaspoon Salt and Pepper (each)
2 Russet Potatoes
2 Eggs
1 Plain Greek Yogurt
1 teaspoon Cumin
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Steps:

Preheat the oven to 450 degrees F.
Chop vegetables and sausage into bite-size pieces.
Toss potatoes with olive oil, salt and pepper and roast until tender, about 30 minutes.
Halfway through the potatoes cook time, toss all remaining vegetables with olive oil and 1/2 teaspoon each of salt and pepper. Add sausage to the same baking sheet and roast until tender, about 15 minutes.
While vegetables are cooking, make the sauce by mixing yogurt with cumin, paprika, and cayenne. Adjust seasoning to taste.
When all vegetables are in the oven, prepare the eggs. These can be poached or fried as preferred. To poach, bring a pot of water with a tablespoon of vinegar to a bare simmer, stir the water to create a whirlpool, then carefully drop the eggs one at a time into the center of the whirlpool. Turn off heat, cover, and let sit for 4 minutes.
To plate, layer potatoes, vegetables, sauce, then egg on a plate.