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Root Vegetable Hash for Weekend Brunch Warriors

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Root Vegetable Hash for Weekend Brunch Warriors
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 4
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Root Vegetable Hash for Weekend Brunch Warriors

Use up those delicious summer garden veggies with this easy hash!

Ingredients

3
red beets, diced
2
carrots, chopped
1
sweet potato, chopped
2
zucchini, chopped
1
small onion, chopped
1/4
cup olive oil
1/4
cup fresh sage, chopped
Salt and pepper, to taste

Directions

  • 1 Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
  • 2 Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
  • 3 Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
See Step By Step

Step By Step  

Use up those delicious summer garden veggies with this easy hash!

As prepared by Half Baked Harvest,

You know what I love about this time of year?

I love all the produce that’s bursting out of late summer gardens. All of that colorful fresh produce just makes cooking so much more fun!

Sometimes though, I really don’t know what to with all of my extra produce. Fortunately, I’ve found a great way to use up these sweetest of summer’s treasures. I basically throw everything in a skillet, caramelize down to sweet goodness, add some herbs and call it a veggie hash.

Typically I like to serve my hash with toast and eggs for a nice brunch or a light dinner. You can also use this hash as an easy side dish to roasted chicken, steaks or pork. It’s really so versatile and SO delicious!

Okay, so here’s how you make it.

 

root vegetable hash

Gather up your vegetables, you can really use whatever your favorites are!

Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.

 

root vegetable hash

Then heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the onion. Cook, stirring occasionally until the onion is soft, about 5 minutes. Stir in the zucchini and remaining drained veggies, season with salt + pepper.

Add the remaining olive oil and continue cooking for 20-25 minutes or until the veggies are soft and caramelized. Stir in the sage and cook another minute or two. Remove from the heat and serve warm with toasted bread.

 

root vegetable hash

See Recipe
Tips  

Use your favorite combo of root veggies or whatever you have in hand.

Nutrition Information 
No nutrition information available for this recipe
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