root vegetable hash
Wednesday, March 13, 2013
passports and pancakes in my recipes

I hope what you see here on this blog doesn't lead you to believe I have it all figured out when it comes to cooking... that couldn't be further from the truth. Of course, I practice, I learn, I get inspiration from others who do it better/more often, and every once in a while, I get it right. But that doesn't mean that my dinners always look like this paired with this. Or that breakfast looks like this. Sometimes dinner is simple, quick, and comprised of whatever I have laying around the kitchen. Nothing planned or styled. No recipe. During the week, in fact, a lot of my meals look that way. And that's not a bad thing at all.

In fact, I think it's important to let go of the mentality that "I don't have time to cook dinner." Yes, I realize that life gets crazy and sometimes we are just too tired to think of anything to be made from the random ingredients in the pantry. But, I make it a point to have some trusty ingredients lurking around... eggs are a big one (I love eggs and toast for dinner) and always some fruits/vegetables to add something that feels good. I always have enough time to cook an egg.

This meal is so simple, and was the perfect meal on a random weeknight when I was craving something healthy and satisfying, but didn't have the energy for a big, labor-intensive meal. I've made it several times since, and it is endlessly adaptable. Less of a recipe, and more of an idea to use up any leftover vegetables... all topped with a fried egg. It has to be good, right?

Root Vegetable Hash

1 tablespoon olive oil

4 baby red potatoes, roughly chopped

2 carrots, peeled and roughly chopped

1 medium beet, peeled and roughly chopped

1 shallot, peeled and chopped

2 eggs

Preheat the oven to 400 degrees. Toss the vegetables and oil together in a mixing bowl, and then spread onto a baking sheet (or divide between two cast iron skillets, as shown). Bake for 25 minutes.

If using the skillets, crack an egg over each one and place back in the oven for a few minutes, until the egg whites are set. Or, just fry up 2 eggs and top the hash with them on 2 plates.

That's it! Feel free to spice it up with some hot sauce if that's your thing, or add some avocado.

Serves 2.

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