Enjoy this root vegetable hash for breakfast, brunch, or dinner—a combination of delicious & nutritious root vegetables with garlic and fresh herbs. It’s versatile, affordable, crowd-pleasing, satisfying, and ready in just 30 minutes in one pan!
Freshly chopped parsley, dill, or chives (optional)
Instructions
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 to 3 minutes until onions begin to soften.
Add potatoes, beets, sweet potatoes, parsnips, carrots to the skillet and let cook on medium heat for 10 to 15 minutes, stirring often until veggies are cooked through. Season with salt and pepper.
Optioanly, garnish with freshly chopped parsley, dill, or chives.
Notes
Cut even-sized pieces: Otherwise, they won’t cook uniformly/evenly. Also, remember, the smaller the veggies, the quicker they’ll cook.
To save time: A food chopper can help you cut even-sized pieces in a fraction of the time as hand chopping them.
Use a large skillet: If it’s too small, the vegetables won’t all have contact with the bottom, and it will take much longer to cook (and won’t cook evenly).
Cooking time can vary: Based on above and how big you’ve cut the veggies.