Root Vegetable Hash with Eggs

Ingredients

• 2 medium sweet potatoes, peeled and diced

• 2 medium carrots, peeled and diced

• 1 parsnip, peeled and diced

• 1 small red bell pepper, diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2–3 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp dried thyme

• Salt & pepper to taste

• 4 large eggs

• Fresh parsley or chives, chopped, for garnish

Instructions

1. Preheat oven:
   Preheat to 400°F (200°C).

2. Toss vegetables:
   In a large bowl, toss sweet potatoes, carrots, parsnip, bell pepper, and onion with olive oil, smoked paprika, thyme, salt, and pepper.

3. Roast:
   Spread vegetables on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until tender and slightly caramelized.

4. Cook eggs:
   In a skillet, fry or poach eggs to your liking while vegetables roast. Alternatively, create wells in the roasted vegetables and crack eggs directly onto the hash, then return to the oven for 5–7 minutes until eggs are set.

5. Serve:
   Divide roasted vegetable hash onto plates, top with eggs, and garnish with fresh parsley or chives.

Cooking Time

• Prep: 10 minutes

• Cook: 25–30 minutes

• Total: 35–40 minutes

Calories (Approx.)

300–350 calories per serving (1/4 of hash + 1 egg)