Roasted Root Hash with Apples

Hash has long been a thrifty American breakfast staple of chopped bits browned until crisp. This roasted root version pairs potatoes, carrots, and parsnips with sweet Honeycrisp apple and thyme for a sheet-pan bowl with farmers-market warmth.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 medium Yukon gold potatoes
• 2 medium carrots
• 2 medium parsnips
• 1 large Honeycrisp apple
• 1 small yellow onion
• 1 tsp fresh thyme leaves
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp apple cider vinegar

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Scrub the potatoes, carrots, and parsnips; peel the carrots and parsnips if the skins are thick, then cut everything into even 1/2-inch cubes so they roast at the same pace.
3. 3Core the apple and dice it into similar-sized pieces; leave the skin on for color and fiber. Thinly slice the onion.
4. 4Toss the root vegetables, apple, and onion on the sheet pan with olive oil, thyme, salt, pepper, and smoked paprika until every piece is lightly coated.
5. 5Spread into a single layer without crowding. Roast 25 minutes, then stir and continue roasting 10–15 minutes more until the edges are deeply golden and the centers are tender when pierced.
6. 6While the hash finishes, warm a nonstick skillet over medium heat and crack in the eggs. Cook sunny-side up or over-easy until the whites are set and the yolks still runny, about 3–4 minutes.
7. 7Taste the roasted hash and brighten with a splash of apple cider vinegar; adjust salt if needed.
8. 8Divide the hot hash among four bowls, top each with a fried egg, and finish with chopped parsley. Serve immediately while the yolks can sauce the vegetables.