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Root Vegetable Hash for Weekend Brunch Warriors

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

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

Nutrition Information

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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