Dinner of the Month

Roasted Root Vegetable Hash

PREP: 15M COOK: 30M SERVINGS: 4

  • 1 tbsp. olive oil

  • • 2 to 3 c. mixed roasted vegetables; we suggest acorn squash, carrots, beets, parsnips, and potatoes

  • • 1 tsp. fresh thyme

  • • 1 tbsp. butter

  • • 4 eggs

  1. Preheat oven to 400 degrees. Preheat rimmed baking pans until hot, about 3 to 5 minutes.

  2. Toss the vegetables with the oil and salt, and scatter over the preheated baking sheets. Roast in the oven, shaking the pan occasionally and turning it once, until the vegetables are golden and begin to brown, about 30 to 40 minutes.

  3. Save roasted vegetables, and let cool.

4. Set a medium heavy skillet over medium heat and warm the oil. Add the vegetables and fresh thyme, and stir to heat through and crisp, about 3 to 5 minutes. Arrange on a serving platter or individual plates.

5. Set a separate skillet over medium heat, melt the butter and swirl it to coat the pan. Crack the eggs into the skillet, cover and cook until the yolk is just set, about 1 to 3 minutes. Remove the lid. Using a spatula, carefully transfer the eggs to the hash. Serve hot.

(412) 260-0533

393 Vanadium Road Suite 201 & 202
Pittsburgh, PA 15243
Located inside The Davis Professional Building

  • Instagram Social Icon
  • facebook

©2019 Sterling Yoga