Breakfast/Brunch

January 6, 2022

Roasted Roots Breakfast Hash

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Roasted Roots Breakfast Hash is the perfect cozy winter weekend brunch. Roast up some root veggies in the oven and top them with your favorite egg preparation, and you’ve got a hearty, warm meal to fuel your day.

I like to put a little extra effort into a brunch on the weekends, but not much. This Roasted Roots Breakfast Hash is the perfect minimal-effort weekend brunch. Dice up sweet potatoes, carrots, and parsnips, toss them in oil and spices, and roast them in the oven for a while. I don’t even bother peeling the veggies for this hash! It adds a rustic vibe, but also helps the veggies retain additional nutritional value. 

Once the veggies come out of the oven, fry up a couple eggs your favorite way and put ‘em on top. I’m learning to like over-easy eggs, but I can also appreciate if you’re a fully-fried over-hard egg person or a scrambled egg person, too. Do you! Whatever you do, enjoy this Roasted Roots Breakfast Hash for brunch at least once this winter. 

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Ingredients assembled for Roasted Roots Breakfast Hash
Assemble your ingredients.

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Stages of prepping and roasting the vegetables
Dice up sweet potatoes, carrots, and parsnips, toss in oil and spices, and roast until tender.

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Roasted Roots Breakfast Hash topped with an over-easy egg, a hand with a fork breaking the yolk
Serve Roasted Roots Breakfast Hash topped with your favorite egg preparation!

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Roasted Roots Breakfast Hash

Roasted Roots Breakfast Hash is the perfect cozy winter weekend brunch. Roast up some root veggies in the oven and top them with your favorite egg preparation, and you’ve got a hearty, warm meal to fuel your day.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

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Ingredients

2 medium (or 3 small) sweet potatoes

3 small (or 2 large) parsnips

2 large carrots

3 Tbsp. avocado oil

1 1/2 tsp. kosher salt

1 tsp. onion powder

3/4 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. dried thyme

4-8 large eggs (depending on how many you are serving and portions desired)

Instructions

  1. Preheat oven to 450 degrees F. 
  2. Wash and dry very well the sweet potatoes, parsnips, and carrots. (I prefer not to peel the vegetables for this hash, both for the rustic look and the nutritional value!)
  3. Dice the vegetables into 1/2-inch pieces and place in a large mixing bowl. 
  4. Toss the diced vegetables in the avocado oil until evenly coated. Add all the spices - salt, onion powder, pepper, garlic powder, and thyme - and toss until evenly coated. 
  5. Transfer the prepared vegetables to a large rimmed baking sheet, and arrange into a single, even layer. 
  6. Roast the vegetables at 450 degrees for 30 minutes. 
  7. Remove the roasted vegetables from the oven. While they cool slightly, cook 1-2 eggs per serving to desired doneness - from over-easy to fried hard, it’s up to you!
  8. Serve roasted vegetables topped with cooked eggs.

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Hi there, I’m Kira!

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