Name: Root Vegetable Hash
Cook time: 15 minutes
Total time: 35 minutes
Yield: 2 servings
Ingredients: 2 tablespoons coconut oil; 6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips; 1 medium onion, diced small; 2 teaspoons chopped fresh rosemary; Sea salt to taste

A hash of cooked vegetables in a cast iron pan topped with a fried egg.

Photo by Vanessa Stump

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Recipe information

Total Time
35 minutes
Yield
2 servings

Ingredients

2 tablespoons coconut oil

6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips

1 medium onion, diced small

2 teaspoons chopped fresh rosemary

Sea salt to taste

Preparation

Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.