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