Breakfast Hash is one of our staples! We make a double batch at least once or twice a week and re-heat left overs in the oven on broil. There are so many yummy colorful root vegetables that have been pushed to the side long enough by the more popular, though boring and way less nutritious, white potato!
- Diced root vegetables. We like a combo of Japanese Yam, Purple Yam and Parsnips. You can also include rutabaga, turnips, beets, sweet potato, or garnet yams.
- 1 white or red onion sliced thin
- 1-2 tablespoons Coconut Oil
- 1 clove garlic – chopped
Heat 1 tablespoon oil in a large skillet. (We love to use cast iron because we can put it right in the oven at the end to broil a bit.) Add garlic and diced root veges. Brown for 15-20 minutes. Add more oil as needed. Add onions and cook another 5 minutes. Then pop in into the oven on broil for 5-10 minutes or until desired crispiness! We like ours a bit crunchy. Season as desired: Tony’s Cajun or Italian, or Lemon Pepper, or fresh herbs from the garden.