Root Vegetable Hash

Time to Cook: 
1 hr
Time to Prepare: 
10 min
Number of Servings: 
2
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If the cost of fresh produce is getting you down, get back to your roots! Beets, sweet potatoes, carrots and potatoes are not only fairly inexpensive but given a slow roast in your oven they turn into tender, sweet, tasty bits that marry well with a creamy poached egg. The beauty of this recipe is that it's not really a recipe, but more a guide; feel free to change things up to suit what you have on hand! Add some crispy bacon or sausages on the side, use feta instead of Boursin cheese, it's all up to you.

Get back to your roots.

Ingredients

250 grams yukon gold potatoes or mini potatoes (one that roasts well)

250 grams orange sweet potato (often called yams at the grocer), peeled

1 small purple beet, peeled

1 small yellow beet, peeled

5 garlic cloves

2 carrots

salt and pepper

optional: fresh rosemary and/or thyme leaves, chopped

1 Tbsp olive oil, or a scoop of duck fat

1 green onion, chopped finely

75 grams chive and shallot Boursin cheese (about 1/2 a package)  or crumbled feta

 


Directions

1. Pre-heat the oven to 375 F.

2. Chop the potatoes into 1/2 inch sized pieces and put them in a large bowl. Peel and slice the beets, then peel the carrots and chop into 2 inch lengths. You don't want the carrots to be too thick-if they are more than 1/2 inch in diameter, cut them in half. Try to keep the potatoes and carrots to the same thickness. The beets, if sliced fairly thin, will become crisper-if you like them soft, then slice a bit thicker. Smash the garlic cloves in their skins and add to the bowl. 

3. If you are using olive oil, drizzle over the veg mixture in the bowl and toss to coat. Sprinkle well with salt and pepper. You can add some sprigs of fresh thyme and/or rosemary here if you like. Tumble it all into a big roasting pan or large metal pan. If you are using duck fat, put a spoonful into the pan and then set it into the oven to melt. Once it has liquified, remove the pan from the oven and tumble in the veggies, tossing to coat. Sprinkle with salt and pepper, then add the rosemary and/or fresh thyme sprigs.

4. Roast the veg in the oven for about an hour, checking on it about every 15 minutes to give it a good toss. When everything is tender, the potatoes are slightly browned and your kitchen smells amazing, it's done!

5. Right before the hash is finished baking, poach some eggs and set them aside, keeping them warm.

6. When you want to eat, dish up the hash onto plates. Sprinkle with some chopped green onion and as much boursin cheese as you'd like, then top with an egg. Dig in!