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Simple Root Vegetable Hash with Eggs

November 13, 2015 By Jessica

Many years ago, while living in New York and dating my now-husband, we would love to get breakfast at the local diner. The order was always two sunny-side-up eggs, hash browns, toast, and coffee. It was simple but satisfying and brings back memories of those days at the diner giggling and me taking small bites, because what would he think of me! New York “hash browns” were not your typical crispy, oval-shaped hash browns, more like stove-top diced up potatoes and onions with bell peppers.

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After our first breakfast together at the diner, and him seeing me pick out my bell peppers (I don’t like bell peppers, to say the least), he would always say “you look so cute picking out your peppers”. That always got a chuckle out of me because I would really try to pick out the peppers all lady-like without making a face and there were a lot of peppers to pick out.

Even sillier was that we BOTH would move our eggs over onto our hash browns to get the runny egg mixed into the potato for every bite … along with coffee and toast this was breakfast heaven.

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Though we can’t just go into a diner and order off the menu anymore, we still have our favorite comfort foods like hash and eggs. Not exactly like diner food, but just as satisfying and much healthier for the kids, and for us (that includes you :)), with root vegetables and a good dose of herbs. And no, it’s not “oh this is healthy” as code for “it’s healthy so tolerate the taste people”. No, no, NO WAY. THAT I could never do. This is the real comfort deal you guys. Seriously delicious.

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I can’t call this a recipe because it really is a mash-up (not sure why they call it hash) of a bunch of root vegetables and any you choose really, with some cracked eggs on top. There aren’t really any guidelines, other than dicing your vegetables similar sizes. If you love peppers, add them. You can’t live without beets, bring it. Celery root your thing, go for it. By the way, a big skillet of mash with some eggs on top requires loose flannel pajamas and fuzzy slippers. Don’t forget the toast and jam. I know you won’t forget the coffee. Who forgets coffee?

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This weekend style breakfast came about Wednesday when the boys were home from school in honor of Veteran’s Day, complete with pajamas lounging and TV on in the background. I don’t care what the weather is outside when you’re in pajamas and a big skillet full of carbs is on the stove with toast crisping then it’s cold out so we need cozy, comfort, happy food. 

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Happy, happy food this is.

To make things go relatively quick in the morning, I dice up the vegetables the day before because these boys get HANGRY in the morning!

Add or delete whichever vegetables you fancy, it’s so versatile and friendly. Like that easy going friend who goes with the flow. Just cool like that.

root-vegetable-hash-recipe-gluten-free-dairy-free-from-jessicas-kitchen

We have been doing intolerance allergy elimination food tests with my oldest son, Jonathan, to narrow down if he is intolerant to egg. Meaning he removes a particular food for a month then eats the avoided food and watch for a reaction. We discovered his intolerance to almonds this way. So for now he has his hash with sausage. He does do okay when eggs are mixed into a recipe like a cake or waffles, probably because the egg proteins are spread out. I still keep the eggs out of recipes that I know he loves just to be on the safe side. He sweetly doesn’t mind that we eat eggs in front of him as long as he can eat carbs. That we all can’t live without.

Give root vegetables a try, they bring extra flavor and are hearty enough for chilly days. All the extra nutrition doesn’t hurt either. And no need to poach eggs separately and get all fancy, (unless you want to go fancy, of course) keep it hashingly simple (get it? hash?) with some good coffee and lots of toast with jam.

Sidenote: I’m putting together my long list of tips for roasting the best (and foolproof) turkey, that and more fall, holiday recipes coming soon to a screen near you!

root-vegetable-hash-recipe-gluten-free-dairy-free-from-jessicas-kitchen

Oh, and since it is Friday the 13th…I’m going the Taylor Swift route and saying Friday the 13th is a GOOD LUCK day, so happy 13th and a have great weekend!

P.S. – Thank you guys for emailing me about the post layout on your mobile phones and desktops. Because I’m not a tech savvy gal it’s taking me longer than expected to fix the glitch. Please bear with me and sorry for the strange way it shows up!!

Simple Root Vegetable Hash with Eggs - gluten free, dairy free, soy free
 
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Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
 
An easy root vegetable hash with eggs for breakfast that is satisfying and delicious! An alternative to white potatoes hearty enough and every bit of comfort food for those chilly days. Vegetables can be cut up a day ahead to save time in the morning.
Jessica: From Jessica's Kitchen
Recipe type: Breakfast
Serves: serves 6
Ingredients
  • Note: Please keep in mind when choosing your skillet pan that the diced vegetables will produce about 12 cups. This can certainly be halved, quartered, or doubled to your liking.
  • 2 large parsnip, peeled and diced
  • 2 turnips, peeled and diced
  • 2 rutabaga, peeled and diced
  • 4 carrots, peeled and sliced similar thickness to other vegetables
  • 3 medium Japanese sweet potato (purple skin and pale yellow/beige flesh), peeled and diced
  • 2 large Hannah sweet potato (tan skin and pale beige flesh, peeled and diced
  • 1 medium leek, trimmed and chopped
  • 1 large onion, peeled, diced
  • 2 handfuls fresh basil leaves, chopped
  • 1 handful fresh sage leaves, chopped
  • 1 handful fresh thyme, stems removed
  • ½ handful fresh rosemary, stems removed, chopped
  • ¼ cup coconut oil or high heat tolerate cooking oil
  • about 2 tablespoons kosher salt
  • about 1 tablespoon crushed black pepper
  • 6-8 organic extra large eggs
Preparation
  1. In a large skillet (I used a hefty 6 quart - we are a family of six!) set on medium-high heat (use a lower heat if using a smaller skillet) add the coconut oil. When melted and hot, add chopped leeks and onions.
  2. Note: leeks can be very dirty, cut lengthwise down the middle and expose the leaves to wash between each thoroughly.
  3. After about 5 minutes, the onions should be softened, then add all root vegetables and stir to coat with oil. Stir occasionally so that the bottom vegetables don’t burn for about 15 minutes (adjust cooking time if halving or doubling the recipe) depending on the size of your vegetables. Then add the herbs, toss to combine. Continue to cook for another 10 minutes or until the vegetables are cooked through. It’s ready for the eggs when it’s fork tender.
  4. When vegetables have softened and browned, crack the eggs directly over the mash.
  5. Note: I crack (not open) my eggs by doing a light double-tap on the counter then pull the crack open over the mash as opposed to cracking it on the edge of my skillet. The reason being that sometimes pieces of egg shell can fall into the pan and we (and they!) don’t want that.
  6. Cover skillet for 5-7 minutes, until egg whites are opaque. Sprinkle kosher or sea salt and black pepper directly on the yolks before serving. Serve hot.
  7. Note: I cut up the vegetables the day before then store it in a zip loc bag with a paper towel (to absorbs moisture). I also chop up the onions and leeks and pack them the same way. Cut herbs just before using as they lose flavor when cut ahead.
  8. I don’t recommend cooked hash for freezing unless you reheat it in the oven. Reheating it in a skillet will make it very mushy, more like mashed vegetables.
3.4.3177

 

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Filed Under: breakfast, paleo Tagged With: breakfast, dairy-free, gluten-free, paleo, soy-free, sugar-free

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Comments

  1. Megan says

    November 13, 2015 at 12:29 pm

    I don't normally use these vegetables in anything other than parsnips for your short rib recipe. This looks delicious. I think I need to give these vegetables a try. Will be looking for the turkey recipe!
    Reply
    • Jessica says

      November 15, 2015 at 5:48 pm

      You must, it's so good for how simple it is! Turkey recipe and tips soon! :)
      Reply
  2. Laura says

    November 13, 2015 at 12:53 pm

    OMG this looks amazing! Love the runny eggs on top!!!
    Reply
    • Jessica says

      November 15, 2015 at 5:48 pm

      Thanks SO much Laura!
      Reply
  3. Marissa says

    November 13, 2015 at 2:15 pm

    No worries on the email glitch, I just clicked into your post and it's fine :) Am obsessed with eggs on anything! Haven't tried rutabaga or the sweet potato you used but it looks and sounds like weekend food to me :)
    Reply
    • Jessica says

      November 15, 2015 at 5:50 pm

      Gosh, thanks Marissa...still working on it (ugh)! Both are milder in sweetness than yams, a nice balance with the other root vegetables. So good! :)
      Reply
  4. Andrea says

    November 13, 2015 at 2:17 pm

    It sounds like a lot of coconut oil, 1/4 cup is that right?
    Reply
    • Jessica says

      November 15, 2015 at 5:51 pm

      Yes, 1/4 cup needed to coat vegetables well given the huge amount of vegetables I need to feed my hungry family :) Adjust if halving the recipe.
      Reply
  5. Naomi says

    November 13, 2015 at 2:39 pm

    You just reminded how much I loved going to the diner. Coming from Montclair, NJ that's what we did. Now gluten free and dairy free which makes that obsolete now so thank you this simple recipe to remind me " I can have my cake and eat it too!"
    Reply
    • Jessica says

      November 15, 2015 at 5:53 pm

      Yay! We absolutely can have tasty food without gluten and dairy! Hope you get to try it. :)
      Reply
  6. Stella says

    November 13, 2015 at 4:17 pm

    This looks comforting and cozy for a pajama day weekend breakfast for sure! Toast looks like regular bread, what brand is it?
    Reply
    • Jessica says

      November 15, 2015 at 5:55 pm

      Thanks Stella!! Toast is made by Udi's, it's the white bread one here. Tastes a lot like the real thing!
      Reply
  7. Warren says

    November 13, 2015 at 6:00 pm

    Just saw this on pinterest. Wow, looks amazing! I've never used any of these roots before other than carrots. Handing this over to my Mom for Sunday brunch!
    Reply
    • Jessica says

      November 15, 2015 at 5:56 pm

      YAY! Hope you enjoyed it!!
      Reply
  8. Ilene says

    November 13, 2015 at 8:32 pm

    Man do I miss eggs and hash browns at the diner and haven't found a place in New York where it can be made gluten and dairy free so I make it at home but never thought about using root vegetables. Looks amazing and healthy too!! Great idea!!
    Reply
    • Jessica says

      November 15, 2015 at 5:57 pm

      Thanks Ilene! A little riff on the usual potatoes, hope you get to try it. :)
      Reply
  9. Staci Fishman says

    November 14, 2015 at 7:47 am

    I just finished making this and the blueberry loaf recipe of yours as muffins (my go-to for brunches) for brunch with my in-laws shortly and wanted to tell you that your choice of vegetables (bought exactly same ones) is perfect. I taste a little sweet in here and with the herbs oh wow is it good and so easy! I used two smaller pans to make it and it was done in 20 minutes. Great recipe Jessica!!
    Reply
    • Jessica says

      November 15, 2015 at 6:02 pm

      YAY!! So happy to hear it came out super(!)...love that little bit of sweetness too, as did the boys. And that blueberry loaf is one of my go-to hostess gifts!
      Reply
  10. Stacey Reddburn says

    November 18, 2015 at 9:08 pm

    This was dinner tonight and so tasty! I added an extra tablespoon of salt since my hash needed it. I used yams instead of the sweet potatoes in your recipe because I couldn't find it. Good instructions too
    Reply
    • Jessica says

      November 19, 2015 at 9:45 pm

      Thank you Stacey! Happy to hear you enjoyed it!!
      Reply
  11. Ilene R. says

    November 21, 2015 at 7:32 am

    I made a big skillet today with The same vegetables you used to make sure I get the recipe right. I used more coconut oil than needed and added fresh parsley on top but that's it and it was delicious! What a nice breakfast!! Thanks!
    Reply
    • Jessica says

      November 21, 2015 at 11:14 am

      Yay!! Enjoy!!
      Reply
  12. Amira says

    January 9, 2016 at 10:05 am

    I absolutely love this! I have made it before but this time added harissa paste to it for heat and it came out delicious!!
    Reply
  13. Pam says

    December 14, 2018 at 9:37 pm

    I’m looking forward to making this. I’m a little puzzled by the sodium percentage though. Why is it so high?
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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