Root Veggie Hash

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root veggie breakfast hash

Root Veggie Hash

Yum Caitlin Havener
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!
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Prep Time 10 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 1
Calories 428 kcal


  • 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
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