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–+ servings

Root Vegetable Hash

This root vegetable hash taps into the best of fall's flavors with beets, potatoes, shallots and sweet potatoes to make for a delicious breakfast!
5 from 1 vote
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Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 4

Ingredients
  

  • 2 cups sweet potato, diced 1/2" thick
  • 1.5 cups yukon gold potato, diced 1/2" thick
  • 1.5 cups pre-cooked beets, diced 1/2" thick
  • 2 tbsp avocado oil
  • 1 whole shallot, sliced or diced about 1/3 cup
  • 2 whole garlic cloves, minced
  • 2 cups chopped kale, thick stems removed
  • 1 tsp fresh thyme, minced
  • 4 whole eggs
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions
 

  • Heat a deep skillet to medium heat with 2 tbsp avocado oil. Add the diced sweet potato, potato, beets, shallots and 1/4 cup of water. Cover with foil or a lid for 10 minutes.
  • Remove the lid and saute until all the water has evaporated and the root vegetables are fork tender but not mushy.
  • Add in the 2 cups of chopped kale, 2 cloves of minced garlic, 1 tsp of minced fresh thyme, 3/4 tsp of kosher sale and 1/2 tsp black pepper. Stir to combine and cook for roughly 5 minutes, taking care that the garlic doesn't burn.
  • Make 4 little wells in the mixutre and crack 1 egg into each. Cover with the foil or lid again and cook for 6-8 minutes, or until the egg whites are set and the yolks are cooked to your liking. Serve hot.

Notes

  • If you like a little heat, I recommend adding a pinch of red pepper flakes to the mixture.  
  • Make sure to sprinkle your eggs with a little extra salt and pepper so they are seasoned as well.
  • See suggestions in post for substitutions and alternatives.
  • If meal prepping, root vegetable mix will keep in fridge for 3-4 days.
Keyword hash, breakfast, eggs, sweet potato, veggie, root vegetable
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