01 09 10 Tweet Dietitians Eat Chocolate Too: Damn Fine Root Vegetable Hash

Sunday, December 22, 2013

Damn Fine Root Vegetable Hash

I'm pretty much over sugar.  Central Ohio has had some depressing weather, our pretty snow melted in a rainy heat wave and with it so went my hopes for a white Christmas.  So bah-humbug no more.  Make this root vegetable hash for a comforting breakfast or dinner.

you need:
cast-iron pan or skillet that can go in the oven

coconut or olive oil
fresh or dry herbs (I used rosemary and thyme)
4 eggs
root vegetables (I used 1 turnip, 3 carrots, 2 stalks of celery, 1 onion, 4 cloves garlic, delicata squash)
remember, the more the merrier

I also added:
1 teaspoon each of: salt, pepper.
1 Tablespoon of brown sugar and soy sauce
vegetable broth (1/4 cup)

Pre-heat oven to 400 degrees, in a large skillet over medium heat (put in 1 Tablespoon of oil) add all root vegetables and cook for 20-30 minutes until tender using broth to keep vegetables from sticking.

Add whole eggs spaced about 3 inches apart and place in oven for 25 minutes, top with chopped fresh herbs.