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.
Servings: 4 servings
Calories: 508kcal
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
