Roasted Veggie Hash with Eggs

by | Apr 12, 2020 | 0 comments

We are in the midst of our annual April snow storm, our food supplies are on the low side, the last purchase of fresh flowers are wilting, but we still have what we need – we are safe, we are healthy, as are our loved ones – we are okay.

We are so grateful for the simple things in life, now more than ever. Just as the coronavirus began hitting Europe and the US, we were in Amsterdam and Athens. We were able to see one of our sons and his girlfriend in Amsterdam and we had just seen my husband’s family in North Carolina. Unfortunately, there are family that we haven’t seen in a long time, but they are safe and healthy, so we are thankful for that.

 

Conserving and using what we have is key in cooking now. When grocery shopping, which we are keeping to the absolute minimum, we look for food that has a longer shelf life. White and yellow potatoes, sweet potatoes and onions are very versatile and keep for a long time, as do eggs. We had some Brussels sprouts on hand that needed to be used so I made a roasted hash and topped it with scrambled eggs for me and fried eggs for my husband.
 

 

Roasted Veggie Hash with Eggs

Roasted Veggie Hash with Eggs
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2½ cup diced potatoes
  • 2½ cup diced sweet potato
  • 2 cups Brussels sprouts, halved
  • 1 cup sliced onion
  • 3 cloves garlic, minced
  • ¼ olive oil
  • 1 teaspoon mixed dried herbs (Herbs Du Provence is good here)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4-8 eggs
Instructions
  1. Preheat oven to 450 degrees.
  2. In a small bowl or cup mix together the olive oil, herbs, garlic, salt and pepper.
  3. Place all of the veggies in a large oven-proof pan with a lid or use foil to cover (cast iron works great for this recipe).
  4. Pour the oil over the veggies and toss to coat.
  5. Cover and place in hot oven for 15 minutes.
  6. After 15 minutes, remove the lid from pan, give the vegetables a toss and continue to roast for another 15 minutes. Check the vegetables once or twice while they are cooking and give them a toss.
  7. Just before the roasted veggies are done, fry, poach or scramble eggs to place on top of hash.
  8. This recipe makes 4 servings - I usually figure 2 eggs per person.

 


 
Whether you are celebrating Easter or Passover, or not, stay safe, stay healthy, stay home and try to find the silver lining in your situation. We are all in this together.
 

Discover more from Epicurean Eva

Subscribe to get the latest posts sent to your email.

Talk to me! I'd love to hear your thoughts.