Roasted Root Vegetable Hash

A hash is a blank canvas! Use whatever vegetables your heart desires and toss in any herbs, seasonings, or surprises under the sun. For some protein add fresh (or leftover) bacon or chorizo, seitan or tofu, or leftover beef. Then crumble a bit of mozzarella or feta! In this recipe, we use seasonal root vegetables with an egg on top. Because everything is better with an egg.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Main Course, Side Dish
Keyword: vegetarian,
Author: Beth Dooley


  • 1 large oven safe skillet
  • 1 pan or skillet


  • 2 yams
  • 3-4 medium potatoes
  • 1-2 large daikon radish
  • 4 eggs
  • 1/2 tsp. Italian seasoning
  • 1 onion
  • 1 tbsp butter
  • 2-3 carrots
  • oil
  • salt and pepper


  • Peel and dice onion, yams, and daikon radish into 1/2" pieces. Dice potatoes and carrots into 1/2" pieces (we like to leave the peel on but peel if you prefer)! Preheat a large oven-safe skillet for 3-5 min.
  • Toss the vegetables with a little oil and salt. Scatter vegetables into skillet, leaving some space between pieces. Roast in the oven, shaking the pan occasionally until the vegetables are golden and beginning to brown, about 30- 45 minutes.
  • When veggies are almost done, set a separate skillet over medium heat, melt butter and swirl it to coat the pan. Crack the eggs into the skillet and sprinkle with salt, pepper and a little Italian seasoning. Cover and cook until the yolk is just set to your liking, about 1 to 3 minutes. Remove the lid. Using a spatula, transfer the eggs to the hash. Serve hot.
  • Divide hash among bowls. Enjoy!

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