A delicious and unique roasted root vegetable hash with eggs, bacon, feta and walnuts that makes both a perfect breakfast or dinner.
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I’ve really enjoyed focusing on breakfast recipes this month in honor of National Hot Breakfast Month. This the last week and I decided to focus on a recipe that would make a great dinner, too. I’ve found that scheduling a breakfast for dinner on our menus is usually a win: everybody seems to love it, right?
Making a hash is one of my favorite ways to use up leftover meats, potatoes and vegetables and we usually always top them with eggs, so I decided to share a delicious way to change up traditional hash by adding some unusual vegetables, adding walnuts, roasting them instead of pan-frying (easier and roasting just makes everything taste better, doesn’t it?), and then topping with bacon and feta.
Oh, and I tossed the vegetables with just a touch of honey before roasting to help bring out the natural sweetness of the carrots, beets and sweet potatoes. Can you say “yum?”
Roasted Root Vegetable Hash
For this roasted root vegetable hash topped with eggs, bacon, feta and walnuts you start with the vegetables (duh…as if you needed me to tell you that!). I really wanted a good assortment, so in addition to the usual carrots, onions, and potatoes, I threw in a turnip, sweet potato and beet.
The beet I used is actually still left from our summer garden (they keep a LONG time in a crisper drawer!) and is the variety “chioggia” which has pretty pink-and-white circles instead of being a solid red. I like growing this beet because there’s no issue of staining 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 like this is to make them all the same size and since this is a hash, I cut them all in about 1/2-inch pieces. Then it’s simply a matter of tossing them with the other ingredients, spreading them on a baking sheet (TIP: lining the pan with silicone or parchment is another key to roasting vegetables to get the wonderful brown edges without it sticking to the sheet) and sticking them in the oven. I love roasting things, don’t you?
Since I had been provided with raw walnuts from Now Foods and a delicious varietal honey from Bee Raw, I decided to add them to the hash to increase the nutrition and flavor. Just a touch of honey tossed with the olive oil and spices on the vegetables helps bring out the sweetness of the vegetables and the walnut’s flavor is intensified with the roasting.
Topped with the bacon and feta it all works together so well, you won’t believe it! And of course drizzling our soft 100% whole wheat dinner rolls with more of the honey was the only option – seriously good stuff.
It’s time, right? 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 (in other words, real!).
Roasted Root Vegetable Hash with Eggs, Bacon, Feta & Walnuts
- 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
- 1/4 cup walnut pieces
- 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
- 3 slices bacon
- 4 eggs or amount needed for your family
- 1/3 cup crumbled feta cheese
- Heat oven to 425 degrees and line a large, rimmed baking sheet with silicone or parchment.
- Add the diced vegetables, garlic, and walnuts 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.
The following companies generously sponsored various products for this month of projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.
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