A delicious and unique hash made with roasted root vegetables and topped with eggs, bacon and optional feta cheese. Serve with toasted bread for a healthy breakfast or complete dinner.
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Have you found, like I have, that scheduling a breakfast for dinner on our menus is usually a win?
Everybody seems to love it - probably because it's a bit different and breakfast often includes some of our favorite foods like potatoes, bacon, and eggs.
A delicious breakfast that works for dinner too is a "hash" - traditionally chopped meat, potatoes, and onions fried in a pan. It's a great way to use up produce or leftover meat and vegetables.
Fun fact: the word hash comes from the French word 'hacher' which means 'to chop.'
To make this breakfast-for-dinner version of hash we're changing it up some by adding a few different vegetables, roasting them instead of pan-frying (easier and so flavorful), and then topping it all with the eggs, bacon crumbles and feta (though the cheese is optional).
Before roasting the vegetables are tossed with a marinade that includes just touch of honey to help bring out the natural sweetness of the carrots, beets and sweet potatoes.
This simple dish was beyond my expectations - really so good.
Roasted Root Vegetable Hash
- sweet potato
- olive oil
- optional: cheese (I used feta) and walnuts
The beet I used is one I grow in our garden, 'chioggia,' which has pretty pink-and-white circles instead of being a solid red.
I like growing and using this beet because there's no issue of staining like red beets and it plays well with other vegetables - meaning all the other things don't turn pink.
You can use regular beets, of course, and your roasted vegetables will have a nice, rosy hue.
The key to roasting lots of different vegetables together so they're done at the same time is to make them all the same size.
Since this is a hash you'll want to cut the vegetables a bit smaller than regular roasted vegetables - about 1/2-inch works well.
Then it's simply a matter of tossing them with the other ingredients, spreading them on a baking sheet and sticking them in the oven.
This is my favorite sheet pan for roasting - it wears well and has a patented silicone coating which is PTFE, PFOA and BPA free that provides easy release of baked-goods and easy clean up - I really love it!
PRO TIP: lining the pan with silicone or parchment is key to get the wonderful brown edges without the pieces sticking to the sheet pan.
I love the ease of roasting things, don't you?
Just a touch of honey tossed with the olive oil and spices on the vegetables helps bring out the sweetness of the vegetables.
And while optional, adding the walnuts provide more protein and omega-3s - plus the walnut's flavor is intensified with the roasting.
When the hash is topped with fried eggs, crumbled bacon (and feta if you're going there like I did) it all works together so well, you won't believe it!
The nice thing about this is that it's a complete meal.
I added toasted soft 100% whole wheat dinner rolls I had stashed in the freezer, but any toast will round out the meal nicely - especially when drizzled with a little more honey - seriously good stuff.
Fire up the oven and create this warming, wonderfully flavored breakfast for your next dinner - or be crazy and actually have it for breakfast!
This is the type of good food that you can't believe is so good for you, too.
Roasted Root Vegetables Hash FAQs
Beets, parsnips, celeriac, turnips, carrots, potatoes, sweet potatoes, yucca, daikon radish, onions, kohlrabi, and garlic can all be roasted to perfection.
Yes, they are whole foods that contain lots of vitamins and minerals in addition to fiber. They may even reduce the risk of cancer, improve lung and heart health and reduce inflammation. (source)
Sure, though they tend to cook the yolks through when baked (which is why I like them fried). To cook with the vegetables in the oven, lower heat to 400 degrees after the vegetables are tender, remove the pan from the oven and make 4 small nests (or how many you need) in the vegetables. Crack an egg in each hole, and put the pan back in the oven. Cook for additional 10 minutes or until the eggs have cooked through to your desired doneness.
Roasted Root Vegetable Hash with Eggs and Bacon
- Large Sheet Pan
- 2 large carrots* peeled and cut in 1/2-inch pieces
- 1 large sweet potato* peeled and cut in 1/2-inch pieces
- 3 small red potatoes* cut in 1/2-inch pieces
- 1 large beet* peeled and cut in 1/2-inch pieces
- 1 medium turnip* peeled and cut in 1/2-inch pieces
- 1 medium onion peeled and cut in 1/2-inch pieces
- 4 large cloves garlic peeled and roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne or to taste
- 1/4 cup walnut pieces, optional
- 3 slices bacon
- 4 eggs or amount needed for your family
- 1/3 cup crumbled feta cheese or other cheese, optional
- Heat oven to 425 degrees and line a large, rimmed baking sheet with silicone or parchment.
- Add the diced vegetables, garlic, and walnuts (if using) to a large bowl and toss with oil, honey, salt, pepper and spices until even coated. Spread out in a single layer on prepared baking sheet.
- Cook vegetables for 20-25 minutes, stirring once halfway through, until tender and browned.
- Meanwhile, cook the bacon in a skillet until crisp. Remove to a towel-lined plate and crumble when cool enough to handle. Set aside.
- Drain all but 1 tablespoon of bacon fat from the skillet and in the last few minutes of the vegetables roasting, fry the eggs until cooked to your liking.**
- Top the roasted vegetables with the fried eggs and sprinkle the crumbled bacon and feta over all.
- Serve with biscuits or rolls drizzled with more honey.
More Breakfast-For-Dinner Recipes
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