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Roasted Root Vegetable Hash with Lacinato Kale

A hearty and healthy breakfast so good you might crave it for lunch or dinner!

Roasted Root Vegetable Hash with Lacinato Kale

Vegetable hash is SO good and so good for you, on top which it’s easy to prepare and can be made in advance...and on top of which you may add an egg, sausage, or bacon! Everyone needs to start the day right with a healthy breakfast and this one is plant-based and made with whole foods. You can prep this recipe partially or fully to enjoy at your leisure. The most important thing is to use what you have. If you don't have any onions but have some scallions, go for it. No sweet potato? No problem! If you have some extra celeriac or rutabaga that needs to be consumed, well, add it to the mix. You get the gist. And that’s the point! Use what you have and this dish will shine. It's all about technique, not torture.

Equipment: cutting board; chef’s knife; paring knife; spoon; peeler; large and wide nonstick pan with tall sides and tight-fitting lid such as cast iron, Dutch oven or wok; wooden spoon

Vegan Hash Ingredients:

3 tablespoons olive oil

1 medium onion, peeled and diced

4 large carrots, peeled and diced

4 parsnips, peeled and diced

1 large sweet potato, diced (optional to peel)

1 small winter squash, diced (such as butternut or acorn)

1 bunch lacinato kale, stalks removed, thinly sliced crosswise

½ pound sliced sautéed or roasted mushrooms (optional)

1 small celery root, diced (optional)

1 rutabaga, diced (optional)

2-3 teaspoons chopped fresh woody herbs, such as thyme, rosemary, or oregano kosher salt and freshly ground black pepper

Protein Garnish Ingredients:

fried eggs any style

poached eggs

pork or chicken sausage

pork or turkey bacon

freshly ground black pepper

finishing salt (such as black lava, Maldon, Murray River, or fleur de sel)

1. Heat a large pan or Dutch oven over medium-high heat. Pour in the vegetable oil, swirling to coat the pan. Add all the vegetables except for the kale (and except for the sautéed or roasted mushrooms, if using). Season generously with kosher salt and toss in the herbs. Sauté for 8-10 minutes, stirring constantly, until slightly softened and lightly browned.

"Lacinato kale, also known as Tuscan kale or dinosaur kale, has flat long, dark blue-green leaves in contrast to curly kale. It is the favored choice for sautés and soups."

2. Place a lid on the pan and lower the heat to low setting to allow the vegetable mixture to soften and cook fully without scorching. Cook for 5-7 minutes.

3. Remove the lid and stir the vegetable hash a few times to confirm that all the vegetables are now cooked thoroughly. Add the kale, sprinkle with additional kosher salt, and mix well, stirring constantly until the kale is wilted, approximately 2 minutes.

4. If using mushrooms, add them to the hash along with some freshly ground black pepper, mix well to combine. Taste the hash and add additional kosher salt and freshly ground black pepper, if desired. Set aside if preparing eggs.

5. Portion the vegetable hash into shallow bowls. If serving with eggs, top each dish of hash with eggs seasoned with freshly ground black pepper and a finishing salt. Add sausage or bacon if desired. Serve immediately.

Makes 4-6 servings.

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