Root Vegetable and Romanesco Breakfast Hash
Author: Dani Lind
Recipe type: Breakfast/Brunch/Anytime because it’s amazing
- 4 slices bacon, cut into ½” pieces (optional)
- ½ yellow onion, diced
- 2 red potatoes, cut into ¼” cubes
- 1 small or ½ half big head of romanesco, cut into small cubes
- 1 scarlet turnip, cut into ¼” cubes
- 1 red beet, cut into ¼” cubes
- 1 carrot, cut into ¼” cubes
- 1 small or ½ medium sweet potato, cut into ¼” cubes
- 1 clove garlic, finely minced
- salt and freshly ground black pepper
- 2 eggs, poached
- In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan (if you are skipping the bacon, use butter, Driftless Sunflower Oil or olive oil instead of the bacon drippings).
- Add the potatoes, carrot, turnip, beet and sweet potatoes and simmer until slightly tender and brown, about 15-8 minutes.
- Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes.
- Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.
- Add the cooked bacon pieces back into the pan and season with salt, pepper.
- To top off your hash, try a poached egg. We usually don’t start the eggs until the hash is done. You can turn off the burner and the hash will stay warm enough in the time it takes to poach your eggs. Serve a poached egg on top of a plate of hash and perhaps a bloody mary on the side and you’ll have the best Sunday ever.