Earth Vegetable Hash

BY : PUBLISHED : November 27th, 2013 UPDATED: November 13th, 2022

Perfect for a post-Thanksgiving day breakfast, this warming root vegetable hash will ground and nourish you after a day of indulgence. The flavors are comforting and familiar, and a nice balance between savory (potatoes, onions, garlic) and sweet (beets, sweet potatoes, parsnips, and carrots) is played out on the plate.  Feel free to sub in other ingredients for ones you wish to leave out.  Very economical and nutritious!

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completed Earth Vegetable Hash measured out against a white surface
Earth vegetable hash in a white bowl.
Earth vegetable hash in a white bowl.

Earth Vegetable Hash

Renee Press
Hash is great for using up leftovers. The flavors are comforting and familiar, and a nice balance between savory (potatoes, onions, garlic) and sweet (beets, sweet potatoes, parsnips, and carrots) is played out on the plate. 
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 173 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 2 cups of potatoes, diced (any variety: russet, yukon gold, red, blue, etc)
  • ½ cup of beets, diced
  • ½ cup of sweet potato, diced
  • ½ cup of carrot, diced
  • ½ cup of parsnips, diced
  • 1 cup of onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 Tablespoon of med-high heat oil (canola, grape seed, avocado, etc)

Instructions
 

  • Dice all vegetables as finely as you can. Heat a skillet on medium heat and add 1 tablespoon of oil. When hot, add paprika. Let it sizzle for 15 seconds to bring out the flavor, then add onion and garlic. Saute for 2-3 minutes until onions begin to soften and brown.
  • Add potatoes through carrot to the skillet and let cook on medium heat for 10-15 minutes, stirring often until veggies are cooked through. Season with salt and pepper. Garnish with freshly chopped parsley, dill, or chives!

Notes

This dish is economical and delicious, and the veggies are so pretty.

Nutrition

Calories: 173kcalCarbohydrates: 33gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 625mgPotassium: 749mgFiber: 6gSugar: 6gVitamin A: 5289IUVitamin C: 29mgCalcium: 47mgIron: 1mg
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Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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