Roasted Vegetable & Mushroom Hash (with Eggs!).
Would you believe that I have a recipe today? Me either, but it’s happening. It’s super simple – something we make at least once a week in our house. And after listening to you guys say over and over again that you’d love easy, healthy meal ideas – I thought why have I never shared this one? So hi! – here’s an easy, healthy meal idea to kick off your Monday.
There is a veggie hash dish at one of the breakfast spots here in Seattle that we like, and I order it almost every time we go. This dish isn’t exactly the same, but it was certainly my inspiration when I first made it at home. We usually have leftovers when we make it, and it’s just as good for lunch the next day. The eggs on top are definitely optional, but I’ll personally think they are one of the best parts.
Roasted Vegetable & Mushroom Hash (with Eggs!)
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients (4-6 servings)
1 lb Brussels sprouts, trimmed and quartered
1 lb green beans or broccoli, cut into bite sized pieces
1 bulb fennel, cored and sliced
1 small white onion, peeled and thinly sliced (lengthwise)
3 stalks celery, trimmed and thinly sliced
1 can garbanzo beans, rinsed and drained
12 oz shiitake mushrooms
3 large sweet potatoes, small diced
6 small potatoes, small diced
2-3 medium carrots, diced into small rounds
salt, to taste
Preheat oven to 400 degrees F. Prep and chop all vegetables. On one large sheet pan, add Brussels sprouts, broccoli or green beans, celery, onions, mushrooms, and garbanzo beans. Toss in olive oil and salt, and spread across pan in an even layer.
One thing to note about this “recipe” – there are so many ways you can make this your own! Swap in whatever you have on hand, or leave something out if it isn’t in season. There is no right or wrong way to do it. Don’t leave out the celery though – it adds a surprising flavor and crunch to the final product even though it seems unimportant.
On the other sheet pan, add all sweet potatoes, carrots, and regular potatoes. Toss in olive oil and salt, and spread into an even layer.
This is my favorite way to cook because I can prep the entire dish at nap time, and just stick the pans in the oven until we’re closer to dinner time. All I have to do is remember to turn my oven on around 4:30pm, and poof – dinner is ready!
Add sheet pan of potatoes and roast for 30-40 minutes, stirring once halfway through cooking. Once potatoes have been cooking for ~10 minutes, add the other sheet pan of veggies. Continue to roast both pans until everything is soft and browning, stirring occasionally. You might have to pull one pan before the other – just keep an eye on them!
Once cooked, combine all vegetables in a large bowl and use finishing salt to taste. Portion into serving bowls.
In a nonstick pan, lightly cook a few eggs so that whites are hardened and cooked through, and yellow yolks are still slightly runny when cut. Top bowls of vegetable hash with eggs, and serve immediately.
We eat with the kids all the time, and they are big fans too. I usually serve their eggs a bit harder cooked and on the side, since Cullen is an egg hater (HOW?).
Graham, however, is almost always in the Clean Plate Club.
It’s really basic and easy, but also incredibly filling and tasty. I love this dish because it’s a great way to use up whatever veggies I have in my fridge, and also toss in some fun extras like shiitakes and chickpeas. Add it to your menu this week and let me know what you think!
Happy Monday – enjoy!