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    Home » Blog » Whole Food Recipes » Simple Dinner Recipes

    October 12, 2022 | By Jami

    Roasted Root Vegetables Hash with Eggs and Bacon - Easy Sheet Pan Meal

    Jump to Recipe

    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.

    roasted root vegetable hash with eggs above

    Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.

    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

    whole root vegetables for hash

    Ingredients

    • carrots
    • onion
    • potatoes
    • turnip
    • sweet potato
    • beet
    • garlic
    • olive oil
    • honey
    • salt/pepper
    • paprika
    • eggs
    • bacon
    • optional: cheese (I used feta) and walnuts
    chioggia peeled beet from top

    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.

    diced root vegetables in silver bowl

    Directions

    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.

    diced veggies on baking sheet

    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?

    hash on plates above

    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.

    root vegetable hash on fork

    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

    What root vegetables are best for roasting?

    Beets, parsnips, celeriac, turnips, carrots, potatoes, sweet potatoes, yucca, daikon radish, onions, kohlrabi, and garlic can all be roasted to perfection.

    Are roasted root vegetables good for you?

    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)

    Can I cook the eggs in the oven with the vegetables?

    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.

    hash on plates above
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    Roasted Root Vegetable Hash with Eggs and Bacon

    Delicious and unique hash made with roasted root vegetables and topped with eggs, and bacon and optional feta cheese - for dinner or breakfast.
    Prep Time25 mins
    Cook Time25 mins
    Total Time50 mins
    Course: Breakfast, Main Dish
    Cuisine: American
    Yield: 4 servings
    Author: Jami Boys

    Equipment

    • Large Sheet Pan

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *Or any combination of your favorite root vegetables that equal about 6 cups cut.
    **Alternate method for cooking eggs: To cook with along 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 until the eggs have cooked through to your desired doneness.

    Nutrition

    Calories: 508kcal | Carbohydrates: 49g | Protein: 16g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 186mg | Sodium: 708mg | Potassium: 1237mg | Fiber: 7g | Sugar: 14g | Vitamin A: 10172IU | Vitamin C: 27mg | Calcium: 153mg | Iron: 3mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    sheet pan roasted root vegetable hash

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    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Ann Lown says

      October 12, 2022 at 12:34 pm

      Divine! Thank you so much!

      Reply
    2. Jami says

      March 12, 2015 at 10:36 am

      Thanks, Megan!

      Reply
    3. Kim Hakkenberg says

      February 25, 2015 at 2:08 pm

      That looks so delicious! I think I'll try next weekend here at our B&B! Guests would love it!

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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