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people
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Ingredients
- 4-6 Cups Root vegetables (I like potato, sweet potato, rutabaga/turnip, carrots)
- 1 Medium Onion
- 2 Cloves garlic
- 2 tsp Dried Herbs I like a mixture of oregano & sage or a bit of chopped rosemary
- 1 tbsp Butter
- 2 tbsp olive oil
- Salt & Pepper to taste
Ingredients
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Instructions
- Wash/dry your produce.
- Turn skillet (preferably cast iron) on medium heat and start heating the butter and 1 tbsp of olive oil.
- Dice the onion and mince the garlic cloves. Put them in the skillet, add a pinch of salt. Give a little mix-a-mix-a to help coat with oils and cook down evenly. Cook until onions are starting to become see-thru.
- While those are cooking down, dice your root veggies. The smaller the dice the faster they will cook. Add roots to the skillet with another pinch of salt and a few cracks of pepper. Toss to coat with oils and seasonings. (add more oil if you need to)
- Let cook on medium until tender, tossing until slightly browned.
- Fry an egg or two per serving, plate on top of hash, add a drizzle of your favorite sauce (Jay’s Wicked Mass Harvest or Green Rocket goes great here) and VOILA – a hearty, healthy, seasonal breakfast is served!
Recipe Notes
#seasonalcooking #shelfcooking #rootveggies #newyearnewyou #healthyfood #jayswicked #massharvest #greenrocket #breakfast #breakfasttime
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