This roasted root vegetable breakfast hash is absolutely perfect for a fall morning breakfast or dinner if you like eggs for dinner! The maple-lemon vinaigrette adds just the right amount of sweetness and brightness to the dish!
This is the perfect breakfast hash to use up those odds and ends hanging out in your fridge. Leftover carrots? Throw ’em in! Sweet potatoes, golden potatoes, purple potatoes? In they go! Rutabaga, turnips, parsnips? Cook ’em up! They all work together perfectly and and paired with the delicious maple-lemon vinaigrette and a perfectly cooked egg, the final result is so tasty.
How to Make this Roasted Root Vegetable Breakfast Hash:
There’s really not much to whipping up this quick breakfast hash! Simply roast the veggies, make your vinaigrette, and then fry up some eggs.
I like to plate this root vegetable hash on top of some fresh greens to add a little more brightness to the dish. I chose watercress for it’s crispness, but you can use arugula, baby spinach, or even chopped kale. If you want to use kale, you could even throw it on top of the vegetables during the last five minutes of roasting to crisp up the edges a bit.
It’s such an easy and quick breakfast recipes that’s totally versatile depending on what vegetables are in season at the moment.
Looking for more vegetarian recipes? Check my archives!
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Roasted Root Vegetable Breakfast Hash
- Sheet pan
- 1 pound mixed root vegetables or butternut squash Such as potatoes, sweet potatoes, parsnips, turnips, carrots, etc.
- 1 tablespoon olive oil
- 1 small Fresno chili optional
- Salt and pepper to taste
- 2 fried eggs for serving
- Watercress or arugula optional, for serving
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Preheat oven to 400ºF. Peel the root vegetables, if necessary, and dice into 1” pieces. Remove the seeds from the Fresno chili and slice into thin rounds.
Cook the Root Vegetables:
- Heat the 1 tablespoon olive oil in an oven-safe skillet over medium high. Add the root vegetables and season with salt and pepper. Cook for 5 minutes until beginning to brown around the edges. Add the sliced Fresno chili and toss the vegetables and then transfer the skillet to the oven. Roast for 20-25 minutes until fork-tender and browned around the edges.
Prepare the Maple-Lemon Vinaigrette:
- In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.
Fry the Eggs:
- Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.
- Divide the greens between plates. Pile the roasted root vegetables on top and arrange an egg over the vegetables. Drizzle the vinaigrette on top of the entire dish. Enjoy!