This root vegetable hash is everything I want in a fall breakfast (or dinner, for that matter). It’s made with a variety of root vegetables for earthy flavors, crispy pancetta, caramelized shallot bits and a pinch of red pepper flakes. I love to top it with a soft poached egg-- there’s really nothing better than crispy breakfast hash and a drippy yolk.
The best part about this recipe is its versatility. You can use pretty much any root vegetables you’ve got on hand. The hard part is picking just a few and not throwing them all in (which would crowd the pan and give you soggy hash). Three small root vegetables is the perfect amount for an average cast iron, and it will ensure that you get all of those extra crispy edges.
The second best part of this recipe is that it’s all done in one pan on the stove. No oven roasting, no par-boiling. The vegetables are cubed into small enough pieces that they cook through and crisp up from just the low and slow stovetop heat. It does take about 30 minutes to cook, but it’s very low maintenance cooking at that.
notes on the root vegetable hash:
- Use whatever root vegetables you’ve got on hand. I’ve used nearly all of them at one point or another and the breakfast hash always comes out great. Just make sure you chop them into equal sized pieces so the cooking time stays the same.
- If you use larger or older parsnips, don't forget to remove and discard the core! They can get really bitter otherwise.
- You can use any large sauté pan, but I’ve found that a good cast iron will give you much crispier, brown edges than a nonstick pan.
- Don't rush this hash! Keep the heat on low so the root vegetables get enough time to cook through and crisp, without burning.
- Poaching eggs the traditional way can be a pain. If you struggle with the whirlpool technique, try these silicone egg poachers! I love them.
butternut squash salad with roasted grapes and farro
butternut squash fritters with leeks and fresh thyme
chorizo hash with poblanos and charred jalapeño hollandaise
pumpkin pot pie with white beans and bacon
roasted parsnips with maple ginger glazePrint
root vegetable hash with apples and pancetta
This root vegetable breakfast hash is filled with crispy pancetta, chunks of sweet apples, thyme and caramelized shallots. Top it with a soft poached egg.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Breakfast
- Cuisine: American
- 4 oz pancetta, diced
- 2 tablespoons olive oil, divided
- 1 large shallot, minced
- 1 tablespoon fresh thyme, minced
- 1 small turnip, peeled and diced into ½ inch cubes
- 1 small sweet potato, peeled and diced into ½ inch cubes
- 1 small rutabaga, peeled and diced into ½ inch cubes
- 1 apple, peeled and diced into ½ inch cubes
- pinch of red pepper flakes, optional
- 1 tablespoon white wine vinegar
- 4 eggs
- fresh chopped parsley, for garnish
- In a large cast iron skillet, add pancetta and 1 tablespoon of olive oil and turn heat to medium low. Cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8- 10 minutes. Transfer pancetta to a paper towel lined plate with a slotted spoon.
- Pour off all but 1 tablespoon fat and add remaining 1 tablespoon olive oil and shallots. Cook until softened, stirring occasionally, about 3 minutes. Stir in garlic and thyme and cook another minute.
- Add turnip, sweet potato, rutabaga, apple and red pepper flakes (if using) and season with salt and freshly ground black pepper. Stir to coat in oil, spread into an even layer and reduce heat to low. Cook, stirring occasionally, until vegetables are browned, caramelized and tender, about 35 minutes.
- While hash is cooking, poach the eggs. Fill a large saucepan with 4 inches of water, bring to a bare simmer and add vinegar. Transfer an egg to a small bowl. Slowly stir the simmering water to create a gentle whirlpool, then slip the egg into the center. Cook at a bare simmer for 4 minutes for a firm white and runny yolk or 5 minutes for a soft but set yolk.
- Use a slotted spoon to remove the egg from the water and place on a paper towel lined plate. Repeat with remaining 3 eggs. When hash is nearly done, eggs can be reheated in hot water for 45 seconds- 1 minute and gently dried with a paper towel.
- Remove hash from heat and stir in pancetta. Top with poached eggs, garnish with fresh parsley and serve.
- Serving Size: 1
- Calories: 348
- Sugar: 9.8g
- Sodium: 98mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17.4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3.7g
- Protein: 10g
- Cholesterol: 206mg
Keywords: root vegetable hash, breakfast hash
Leave a Reply