Roasted Vegetable Hash

Posted on 1 November 2010 | 5 comments | share this

This is a use what you have kind of recipe.  The perfect kind of recipe to use up little bits of things here and there that don’t quite come together to make a meal.  A handful of cherry tomatoes, a few leaves of kale, a couple of potatoes and some eggs, a staple in our fridge.  You can also gussy it up as much as you like depending on the occasion.  Since we were having friends over for brunch we sought out some beautiful chantrelle mushrooms and delicious bacon from Oyama on Granville Island.  You could even add a nice light hollandaise sauce if that tickles your fancy.

The original inspiration for this dish came in the summer when I was helping teach kids cooking classes.  I had the privilege of spending the summer with lots of great chefs and one day after class I put a couple of them to the test with a “black box” sort of challenge.  I listed all the little bits I had in the fridge and they had the task of coming up with something yummy for me to make for dinner.  What resulted was a delicious hash with a fried egg on top.  It is often the meals that use up what’s in the fridge and take little time to prepare that I feel most satisfied with in the end.

While it may seem like there are quite a few steps, there isn’t a lot of hands on work.  Once your veggies are roasting and your other ingredients are prepared you can sit back and relax with a cup of coffee.  If you have left over roasted vegetables from dinner the night before, it makes this dish even simpler.  I have to say that I love a breakfast dish that includes plenty of veggies.  For me, breakfast is the one meal that most often lacks a good helping of vegetables.

A hash works wonderfully for breakfast, lunch or dinner and can be adapted seasonally with ease.  If you want to keep it more steamlined, just roast a bunch of veggies and top with an egg.  I like the addition of the bacon, kale and mushrooms but they are certainly not necessary.  Use what you have and use what is in season, it’s that simple.

I served the hash with wholegrain spelt toast and our friends rounded out the meal with a lovely fruit salad.  It was the perfect start to a cool, crisp fall day.

Roasted Vegetable Hash

This is merely a guideline.  Use what you have and what you like in this recipe and it will turn out beautifully.  Poached eggs would be lovely in place of fried.  This is the most recent version that I created but use whatever inspires you.

Serves 4

2 garnet yams, cut into 1 inch chunks

6 small or 4 medium sized potatoes, cut into 1 inch chunks

1 small onion, chopped into chunks

1 cup cherry tomatoes

A couple glugs of olive oil

1 small bunch of kale, washed and chopped finely

a handful of shitake mushrooms

a handful of chantrelle mushrooms

1 large clove of garlic, chopped

4 slices of good quality bacon, chopped (optional)

4 eggs (happy and healthy ones)

A dab of butter for frying the eggs

Salt and pepper

A fine grating of Parmesan or cheddar cheese

Preheat the oven to 325F.

In a large bowl, toss the yams, potatoes, and onion together with a little olive oil to lightly coat, 1-2 tbsp (if you are using other veggies like carrots or parsnips add them as well). Season with a pinch of salt and a few grinds of fresh cracked pepper.

Place on a baking sheet or in a roasting pan.  You want them to have some space on the baking sheet otherwise they won’t brown as nicely.  Roast in the oven for about an hour until browned on the outside and soft inside.

Toss the cherry tomatoes in the same bowl to pick up the leftover oil and place them on a baking sheet or in a pie plate.  Place them in the oven as well and roast for 45 minutes- 1 hour until soft and caramelized.  You could mix the tomatoes in with the other veggies if you prefer but I find they roast nicer on their own.

Once your veggies are done, turn off the oven but leave them in there to keep warm.

Preheat a frying pan over medium heat.  If you are using bacon, add the chopped bacon and fry until lightly browned.  Add the garlic and kale and cook until the kale has softned, about 5 minutes.  Add the mushrooms and cook until softened. (if not using bacon use a little butter or olive oil in your pan to saute vegetables)

Toss the roasted vegetables and tomatoes into the pan as well and mix together.  Turn off the heat and set aside while you prepare your eggs.

In a separate pan, fry or poach your eggs.

To serve, place a good pile of the veggie mixture on a plate, top with an egg and finish with a fine grating of cheese and good grinding of pepper.


  • Wow – I just saw a recipe like this in a cookbook and thought it looked fabulous. What a pretty “odds and ends” meal! 🙂

  • Thanks Lindsay. I could eggs almost every day!

  • Such a useful recipe to use up all those old bits and pieces. Added bonus: extremely healthy too. Great work with the photos (again!).

  • Hi Melissa,
    Mark and I tried the recipe this morning. This is a wonderful alternative to an omelette!
    Thank you for sharing your great recipes.
    Laura 🙂

  • Hi Laura- that is fantastic. So happy it worked out for you guys. It really is a great dish for this cozy time of year. Happy cooking.

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