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Root Vegetable Hash for Weekend Brunch Warriors

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Root Vegetable Hash for Weekend Brunch Warriors
  • Prep 25 min
  • Total 60 min
  • Servings 4
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Use up those delicious summer garden veggies with this easy hash!
by: Half Baked Harvest
Updated May 11, 2017

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

Steps

  • 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.

Expert Tips

  • tip 1
    Use your favorite combo of root veggies or whatever you have in hand.

Nutrition Information

220 Calories, 14g Total Fat, 3g Protein, 20g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
690mg
20%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
10g
Protein
3g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 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!
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