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    Home » Breakfast and Brunch Recipes

    Veggie Hash with Eggs

    Published: Aug 31, 2018 · Modified: Sep 3, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

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    This Roasted Veggie Hash With Eggs is a hearty, flavorful dish that's a hit for breakfast or dinner! It's a simple, healthy recipe that's SCD, Paleo, Whole30, vegetarian, gluten free, grain free, dairy free, soy free, and added sugar free.

    Two plates filled with roasted vegetables and topped with eggs over easy.

    I know I've talked before about how I'm trying to incorporate more vegetables into my diet. Well, breakfast is one of those areas where I can definitely improve.

    I absolutely love a stack of Pumpkin Pancakes or Coconut Flour Waffles, but I'm starting to realize that my body does much better when starting off the day with veggies!

    This roasted veggie hash with eggs recipe is really simple, and oh my...it is good!

    I decided to use my favorite vegetables in this dish; radishes, rutabaga, carrots, and broccoli, but any combo of veggies will work!

    In fact, I like to make this roasted veggie hash at the end of the week when I'm looking to clean out my vegetable drawer.

    It also works great as an easy dinner recipe!

    A large white bowl filled with roasted vegetables.

    How to roast vegetables

    When it comes to roasting vegetables, here are my two biggest tips:

    1. Cut them into equal sized pieces. This allows each piece to roast as evenly as possible.
    2. When spreading the vegetables out on the baking sheet, make sure they have lots of room. If they're crowded, they'll steam instead of roast. Don't be afraid to use multiple baking sheets if you need to.
    A four photo collage showing hoe to chop the veggies and roast them.

    Can I choose different vegetables?

    Of course! Here are some general roasting times to keep in mind!

    Root Vegetables (radishes, rutabaga, beets, carrots, etc.) 30 to 45 minutes depending on the size.

    Winter Squash (butternut squash, delicata squash, sugar pumpkins) 20 to 60 minutes depending on size.

    Soft Vegetables (eggplant, zucchini, yellow squash) 10 to 20 minutes.

    Cruciferous (broccoli, cauliflower, brussels sprouts) 15 to 25 minutes.

    As you can see, some veggies take much longer than others.

    I'd suggest roasting any root vegetables and winter squashes on one tray and any cruciferous and soft vegetable on a different tray.

    Directions

    Begin by dicing the vegetables as equal in size as possible.

    Toss the veggies with some olive oil and spread them out on a parchment paper lined baking sheet.

    I like to keep it simple with just a generous sprinkle of salt and pepper, but feel free to get creative here and use whatever herbs and spices you'd like!

    Place baking sheet into the oven and let them do their thing, flipping half way through!

    I prefer my radishes to be roasted until almost completely browned as this crisps them up and dries them out (they contain lots of water).

    Chopped broccoli and carrots drizzled with olive oil and spread onto a baking sheet.

    When the vegetables have about five minutes of cook time left, you can start making your eggs.

    Feel free to make your eggs however you'd like; over easy, scrambled, sunny side up, poached...it will all taste delicious with this healthy vegetable hash!

    Divide the roasted vegetable hash onto plates or bowls and top with your eggs.

    Serve immediately and enjoy!

    A grey plate filled with roasted vegetables and topped with an egg.

    What should I serve with my vegetable hash breakfast?

    You might like to add a few dashes of hot sauce to your vegetable hash with eggs or (if your system can handle dairy) a drizzle of my Blender Hollandaise Sauce!

    My Healthy Breakfast Sausage Patties are a perfect compliment to this meal along with my Zucchini Carrot Muffins or Almond Flour Pumpkin Bread!

    Two plates filled with roasted vegetables and topped with eggs.

    Here are more vegetable based breakfast ideas for you to try!

    • Sheet Pan Southwestern Breakfast
    • Spinach Mushroom Frittata
    • Crustless Zucchini Quiche
    • No Oats Cauliflower Rice Oatmeal
    • Savory Zucchini Waffles

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    Roasted veggies topped with an egg on a black dish.

    Veggie Hash With Eggs

    by: Jennifer Brown
    This Roasted Veggie Hash With Eggs is a hearty, flavorful dish that's a hit for breakfast or dinner! It's a simple, healthy recipe that's SCD, Paleo, Whole30, vegetarian, gluten free, grain free, dairy free, soy free, and added sugar free.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 servings
    Calories 408 kcal

    Ingredients
      

    • ½ pound radishes (about 10) trimmed and cut into small equal sized pieces
    • 1 pound rutabaga skin removed and chopped into small, equal sized pieces
    • 3 medium carrots peeled and chopped into ¼" thick rounds
    • 1 small head of broccoli stems removed and florets cut into equal sized pieces
    • 2 Tablespoons olive oil or avocado oil
    • salt and pepper to taste
    • 4 large eggs cooked and served any way you choose

    Instructions
     

    • Preheat oven to 425F. Line a large baking sheet with parchment paper. 
    • Drizzle the olive oil on the vegetables and use your hands to ensure each piece is covered in oil. Spread the vegetables out on the baking sheet making sure they aren't crowded. You may need two baking sheets or to roast the veggies in batches. 
    • Roast for 45 to 60 minutes or until they are golden brown and easily pierced with a fork. Use a spatula about halfway through roasting to flip the veggies. 
    • Serve warm and top with two eggs each, cooked to your preferance. 

    Notes

    • Roasting times will vary depending on the size of the vegetables.
    • Keep an eye on the broccoli at about the 20 minute mark. 
    • Store leftover vegetables in an airtight container for 3 to 5 days in the refrigerator.
    • Reference the post above for suggested roasting times for different vegetables.  
    The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 0g | Calories: 408kcal | Carbohydrates: 33g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 372mg | Sodium: 279mg | Potassium: 1404mg | Fiber: 10g | Sugar: 17g | Vitamin A: 15873IU | Vitamin C: 84mg | Calcium: 215mg | Iron: 4mg
    Keyword roasted vegetable hash, vegetable hash with eggs, veggie hash with eggs
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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