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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March 31, 2026
Ingrid
So good. I added several drops of liquid smoke and a little sweet paprika since I was slightly short on smoked.
March 20, 2026
Rachel
I made this last night and we loved it! It ended up being rather warm here, so I did it in my air fryer rather than the oven and used extra cilantro rather than the 1/2 c parsley in the sauce, but otherwise followed the recipe to a T. The spice blend was SO good, and the spices plus the sauce made for such a flavorful dish, which can be tough with the blander base ingredients - potatoes, cauliflower, chickpeas. I had everything on hand, except for the cauliflower, which I went out and bought, and the parsley, hence me using extra cilantro instead. For anyone who is on the fence because there weren’t any reviews, please try this. There is so much flavor, but it’s still light and fresh. Most of the ingredients are pantry staples and it’s super easy to make. Thank you - this will be going into our rotation! 😊
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