Root Vegetable And Mushroom Hash
Bed of roasted root vegetables and mushrooms topped with eggs. Simple and quick. Chopping veg takes the most amount of time.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 adults
- 3 T avocado oil
- 4-6 med carrots peeled and chopped
- 2 small sweet potatoes chopped,or 1 medium
- 1 med red onion chopped
- 2 cups button mushrooms sliced or chopped
- 3 cloves garlic minced or chopped
- 1 t Chili Powder
- .5 t ground cumin
- .5 t smoked paprika
- .5 t course sea salt
- .5 t fresh ground black pepper
- 12 eggs free range eggs
- 2-3 T fresh cilantro chopped
Set up for center rack and preheat oven to 425. Line a rimmed baking pan with parchment paper.
In a large mixing bowl, combine oil, carrots, sweet potaotoes, onions, mushrooms, garlic, salt/pepper and spices.
Toss all ingredients to coat well with oil and spices.
Spread the vegetable mixture evenly on the parchment paper lined pan. Roast in oven for 20 minutes.
Using a spoon, make light indentations in the hash and break an egg into each indentation.
Roast for 8-10 minutes to allow egg whites to set.
Carefully monitor the last step so as not to overcook the eggs. Ideally, the yolks should be creamy to provide a rich and nutritious sauce for the vegetables.
Calories: 231kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 430mg | Sodium: 561mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1400IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2.3mg