Herb-Roasted Vegetable Breakfast Hash
15min
15min
8
220
Chef's Note
For extra flavor, try parboiling the potatoes for 5 minutes before roasting - this creates an extra crispy exterior while keeping the inside tender. You can also prepare the vegetables the night before and store them in cold water in the refrigerator to save time in the morning.
Tags
Ingredients
2 pounds russet potatoes
1 large sweet potato
1 medium red bell pepper
1 large yellow onion
3 cloves garlic
3 tablespoons olive oil
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 medium avocado
1/4 cup fresh parsley
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Wash and dice 2 pounds of russet potatoes and 1 large sweet potato into 1/2-inch cubes. No need to peel unless preferred.
- 3
Dice 1 medium red bell pepper and 1 large yellow onion into similar-sized pieces as the potatoes.
- 4
Mince 3 cloves of garlic and chop 2 teaspoons each of fresh rosemary and thyme.
- 5
In a large bowl, combine the diced potatoes, bell pepper, onion, and minced garlic.
- 6
Add 3 tablespoons of olive oil, 2 teaspoons each of chopped rosemary and thyme, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the vegetables. Toss until everything is evenly coated.
- 7
Spread the vegetable mixture in a single layer on the prepared baking sheet.
- 8
Roast in the preheated oven for 15 minutes, then stir the vegetables and continue roasting for another 10-15 minutes until the potatoes are golden and crispy on the outside and tender on the inside.
- 9
While the hash is roasting, dice 2 medium avocados and chop 1/4 cup of fresh parsley.
- 10
Once the hash is done, transfer to a serving dish, top with diced avocado and sprinkle with fresh parsley before serving.
Nutrition Information (per serving)
220
4g
30g
10g
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