Breakfast, Brunch, Brinner or Dinner. Whatever you want to call it this Potato and Vegetable Hash is perfect for any meal, any time of day!
Oh man, oh man the last few weeks have been crazy busy! I recently started up a new freelance gig and my schedule is all over the place. From managing, that job, this job and the bake shop let’s just say my eating habits are not exactly up to par. Let’s put it this way, when the deli and diner guys start to a) recognize your face and b) basically know your order, you know you’ve been eating breakfast out a little too much.
Which all sounds really weird, considering the fact that the freelance gig has me testing up to 3-5 recipes a day! The thing is, those meals aren’t always what I want to eat, nor are they always food safe after sitting out for hours on end after a photoshoot. I’m the last person that wants to waste food but sometimes it needs to be done. At the end of the day, I’m still left with a half empty fridge because I haven’t had time to go food shopping just for myself in weeks!
It’s time to take the bull by the horns and start getting dinner or breakfast time back on track! It’s good thing I’m teaming up with the Idaho Potato Commission to celebrate National Nutrition Month in March!
What a better way to say goodbye to the greasy spoons (just for a little bit) and back to my very favorite kind of meals like this potato and vegetable hash. This one pan meal is all about taking what’s fresh and seasonal and tossing it together on a sheet pan to roast until tender and crispy. The potatoes give the dish the heft (and nutritional boost!), while the vegetables add in serious color and flavor to the hash.
The best part about this meal is that it can be served any time of day. Roast this up as a super filling and nutritional way to start the day with some eggs on top for breakfast or brunch or serve it with some protein or dinner (or just go with brinner)!
Not to mention it’s great to serve a crowd. The recipe can easily be doubled or tripled. I think it would be a fantastic addition for Easter brunch and it’s even Passover friendly (minus that bacon there)!
This post is sponsored on behalf of Idaho® Potatoes. As always all opinions are my own and thanks for supporting brands that I work with.
- 2 pounds assorted Idaho® Red and Yukon Gold Potatoes
- 1 bunch radish
- 1 medium fennel bulb
- 2 large carrots
- 8 ounces cremini mushrooms
- 4 slices thick cut bacon, cooked and crumbled
- 4 sprigs fresh thyme
- kosher salt and black pepper
- 4 large eggs (optional)
- Scrub your potatoes and cut them into 1 inch to 1 1/2 inch chunks. Place on a large rimmed baking sheet and drizzle with 1 tablespoons avocado or grapeseed oil. Season with kosher salt and black pepper and place in a heated 400 degree oven. Roast potatoes for 20 minutes.
- While the potatoes are cooking, begin to prep the remaining vegetables. Trim and halve the radishes, slice the fennel, peel and cut the carrots into 1 inch chunks and clean and slice the mushrooms.
- Remove the potatoes from the oven and add the halved radishes, sliced fennel and chunked carrots to the baking sheet. Drizzle another tablespoon of oil over top and using a spatula mix with the potatoes. Season again with salt and pepper to taste and add the sprigs of thyme. Place back in the oven to roast for another 25 minutes.
- Remove the vegetables from the oven, mix around with a spatula again and top with the sliced mushrooms to finish cooking for the last 10-15 minutes, depending on how browned you would like the mushrooms to be.
- Remove from the oven, stir in the chopped bacon and divide amongst 4 plates. The hash can be served as a hearty side or if using the eggs, fry them sunny side up and top each plate with a fried egg for a complete meal.
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This sounds delicious! It looks like it would be good at any meal. Can’t wait to try it!
My eating habits are never up to par, ugh! But this hash looks like the perfect recipe for that – I’d eat it all day long!
LOVE hashes and I love the combination of potatoes and vegetables you chose for this one. Yum! Congrats on the freelance gig, btw!
This is the perfect quick and easy meal when you need to a “reset” of sorts 🙂 I hate food waste too but sometimes it’s just necessary in what we do. I’d be 500# if I didn’t get rid of some of the stuff that comes out of my kitchen!
I love all of the vegetables in this. Radishes and fennel….yes!!! I’m starting Whole 30 next month and I think this will be perfect for breakfasts.