Roasted Root Vegetable Hash

Hash has long meant chopped odds and ends turned into a hearty American breakfast. This sheet-pan roast browns sweet potato, parsnip, and carrot with sage and smoked paprika, then finishes with eggs and a bright bite of apple.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 large sweet potato
• 2 medium parsnip
• 2 medium carrot
• 1 medium red onion
• 3 tbsp olive oil
• 2 tsp fresh thyme leaves
• 6 leaves fresh sage leaves
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1 small apple
• 2 tbsp chopped fresh parsley
• to finish hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Peel the sweet potato, parsnips, and carrots, then cut everything into even 1/2-inch cubes so they roast at the same pace.
3. 3Slice the red onion into thin wedges and scatter them over the pan with the root cubes.
4. 4Drizzle with olive oil, then sprinkle thyme, torn sage, smoked paprika, salt, and pepper; toss thoroughly with your hands until every piece is coated.
5. 5Spread the vegetables in a single layer and roast 25 minutes.
6. 6Flip and stir the vegetables, then return to the oven for another 15 to 20 minutes until deeply caramelized at the edges and tender in the center.
7. 7While the hash finishes, dice the apple into small cubes and set aside for a bright finish.
8. 8Heat a nonstick skillet over medium and crack in the eggs; cook sunny-side up or over-easy until whites are set and yolks still runny.
9. 9Taste the roasted hash and adjust salt if needed, then divide among warm plates.
10. 10Top each portion with a fried egg, a scatter of diced apple, chopped parsley, and a few dashes of hot sauce.
11. 11Serve immediately while the vegetables are still crackling hot and the egg yolk can sauce the hash.