Root Veggie Hash
This root veggie hash (with optional chickpeas and brussel sprouts) is a beautiful and highly nutritious breakfast. If you prep your veggies in advance, breakfast is quick and easy!
- ¼-½ cup Root veggies small dice (roasted or raw)
- ¼-½ cup brussel sprouts and/or chickpeas roasted or raw (optional)
- 2 Eggs
- 1 pinch Garlic powder
- 1 pinch Thyme
- 1 tbsp Olive oil
- Salt & Pepper to taste
Add a tablespoon of olive oil to a pan and heat over medium.
Once hot, add roasted root veggie mix or raw small diced veggies.
Add roasted or raw brussel sprouts, and chickpeas if desired.
Stir in a pinch of thyme and garlic.
If veggies are raw, you will need to cover and stir frequently until the veggies are tender.
Crack a couple of eggs on top of the hash, turn the pan down low, and cover.
Cook until yolks are desired doneness.
Add salt & pepper on top.
Carefully place on a plate with a spatula. Enjoy!
Calories: 428kcalCarbohydrates: 25gProtein: 18gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 372mgSodium: 578mgPotassium: 662mgFiber: 8g