meatless monday: root vegetable hash

22 Nov

I haven’t met a root vegetable I don’t like. Potatoes, carrots, turnips, parsnips, and beets are all welcome in my kitchen. It just so happens we are in the prime of root vegetable season. I have been celebrating!

When I came across this recipe in my coveted Moosewood cookbook, I knew I would enjoy it. I liked that it was a bit different preparation than my go-to roasted root vegetables. This would not require the oven at all, which makes it a great side dish if your oven is full of other things….like a giant turkey.

We opted to have our hash with a poached egg on top, since everything is better with an egg on top. The runny yolk combined with the herby vegetables was a perfect match. You could also serve it along a green salad and a slice of your favorite hearty bread.

The options for the leftovers are endless. Of course you could eat them as they are and be perfectly content. They’d also make a great breakfast with scrambled eggs and toast. Or you could add them to a pot of simmering vegetable stock with some brown rice and kale and have a delicious soup.

Root Vegetable Hash

adapted from Moosewood Restaurant Cooking for Health

Note: you can use any combination of root vegetables as long as it adds up to 8 cups. The original recipe calls for beets (for the color), but since Brette doesn’t eat beets, they got the axe. I’m sure they would be fantastic and would create an eye-popping platter. I went with what I had on hand and thought it was delicious. I threw in a half of a red pepper because it was in the fridge. I liked the color it added to the mix.


1 teaspoon dried rosemary

2 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

Stir together seasoning ingredients in a small bowl.


3 Tablespoons olive oil

2 1/2 cups chopped onions

4 garlic cloves, minced

2 cups carrots, cut into 1/2 inch dice

2 cups sweet potatoes, cut into 1/2 inch dice

2 cups yukon gold potatoes, cut into 1/2 inch dice

2 cups turnips, cut into 1/2 inch dice

1/2 red pepper, cut into 1/2 inch dice (optional)

3 tablespoons water

In a large skillet on medium-high heat, warm the oil. Add the onions and garlic and cook for about 5 minutes. Add all of the vegetables and stir well. Sprinkle with seasoning mixture and water and stir well. Reduce the heat to medium-low, cover and cook, stirring every 10 minutes or so, until the vegetables are tender, about 30-40 minutes. Add water if it is getting to dry or stuck to the skillet.

While the hash is cooking you can prepare your other components; a salad, eggs or whatever else sounds good to you.

Do you have a favorite preparation for root vegetables?

One year ago: Anne wordled our blog!


One Response to “meatless monday: root vegetable hash”


  1. Apple Butter Pumpkin Pie and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog - November 23, 2010

    […] Root vegetable hash, fruit and nut stuffing, slow cooker lentil chili, salmon with cabbage and apple cider, apple butter pumpkin pie, arancini, cheddar herb bread, and roasted sweet potato and carrot soup with pumpkin seeds. » Apple Butter Pumpkin Pie and Recipe Roundup » Print Version // » Leave a Comment Click here to cancel reply. […]

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