Sheet Pan Roasted Root Vegetable Hash with Eggs & Bacon: A Wholesome & Hearty Meal
Imagine a delicious, vibrant hash bursting with the earthy sweetness of roasted root vegetables, perfectly topped with savory eggs, crispy bacon, and a sprinkle of optional feta cheese. This isn’t just breakfast; it’s a complete, healthy, and incredibly satisfying meal that works just as wonderfully for dinner. Pair it with some toasted artisanal bread, and you have comfort food at its finest!
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There’s something undeniably special about “breakfast for dinner.” It’s a culinary tradition that consistently wins over families, probably because it breaks the routine and often features beloved comfort foods like potatoes, savory bacon, and perfectly cooked eggs. This delightful shift in mealtime expectations adds a touch of excitement to an otherwise ordinary weeknight. If you’re looking to elevate your breakfast-for-dinner game, or simply searching for a satisfying and easy meal, this roasted root vegetable hash is your answer.
Traditionally, hash consists of chopped meat, potatoes, and onions, all pan-fried until crispy. It’s a fantastic way to utilize leftover produce or proteins, embodying both resourcefulness and deliciousness. (Fun fact: the word “hash” actually originates from the French word ‘hacher,’ meaning ‘to chop.’) For this particular recipe, we’ve innovated on the classic, creating a version that is both healthier and incredibly flavorful. Instead of pan-frying, we embrace the simplicity and depth of flavor that comes from roasting a medley of earthy root vegetables. This method makes prep easier, reduces active cooking time, and concentrates the natural sweetness of the vegetables.
Before hitting the oven, these robust vegetables are coated in a simple yet effective marinade. A touch of honey is added to the olive oil and spices, beautifully caramelizing the natural sugars in carrots, sweet potatoes, and beets as they roast. The result is a vibrant, tender-crisp base for our hash, which is then generously topped with perfectly fried eggs, crunchy bacon crumbles, and an optional sprinkle of creamy feta cheese. This humble dish truly exceeded all expectations – it’s simply beyond good!
Why You’ll Love This Roasted Root Vegetable Hash
This sheet pan hash recipe is more than just a meal; it’s an experience. Here’s why it’s destined to become a staple in your kitchen:
- Incredibly Flavorful: Roasting brings out the deep, natural sweetness and robust flavors of root vegetables, creating a complex taste profile that pan-frying can’t match.
- Effortless Preparation: With a single sheet pan, clean-up is a breeze, and most of the cooking is hands-off. Just chop, toss, and roast!
- Nutrient-Dense: Root vegetables are packed with vitamins, minerals, and fiber, making this a truly healthy and wholesome meal. Eggs and bacon add essential protein.
- Versatile: Perfect for any meal of the day – a hearty breakfast, a satisfying brunch, or a quick and easy weeknight dinner.
- Customizable: Easily swap in your favorite root vegetables or experiment with different spices and toppings to suit your taste.
Key Ingredients for Your Delicious Root Vegetable Hash
The beauty of this hash lies in its simple yet powerful ingredients. You’ll need:
- Root Vegetables: Carrots, onion, potatoes (red or Yukon gold work well), turnip, sweet potato, and beet. These form the hearty base of our hash.
- Garlic: Adds a pungent, aromatic depth that complements the sweetness of the roasted vegetables.
- Olive Oil: The vehicle for flavor, helping the vegetables crisp up beautifully.
- Honey: Just a touch enhances the natural sweetness and promotes caramelization.
- Spices: Salt, pepper, paprika, and a pinch of cayenne (optional, for a subtle kick) tie all the flavors together.
- Protein Power: Eggs (fried or baked) and crispy bacon.
- Optional Add-ins: Feta cheese for a tangy, creamy element, and walnuts for added crunch and healthy fats.
A Note on Beets
For this recipe, I often use ‘Chioggia’ beets from my garden. These beautiful beets feature striking pink and white concentric circles, offering a milder, sweeter flavor compared to traditional red beets. A major advantage of Chioggia beets is that they don’t bleed their color as much, meaning your other roasted vegetables won’t turn entirely pink. Of course, you can absolutely use standard red beets, which will lend a lovely rosy hue to your entire dish, adding another layer of visual appeal.
Step-by-Step Directions for Perfect Roasted Root Vegetable Hash
The secret to perfectly roasted vegetables that cook evenly and are done at the same time is uniform sizing. For this roasted hash, you’ll want to dice all your root vegetables and onions into roughly 1/2-inch pieces. This size ensures they become tender and slightly caramelized without some pieces burning while others remain hard.
Once diced, simply toss your prepared vegetables with the olive oil, honey, and chosen spices. Ensure every piece is evenly coated – this is where the magic of flavor development begins! Then, spread them out in a single layer on a large baking sheet. Crowding the pan will steam the vegetables instead of roasting them, so use two pans if necessary for optimal crispiness.
This is my favorite sheet pan for roasting – it’s incredibly durable and features a patented silicone coating that is PTFE, PFOA, and BPA free, ensuring easy release and a quick cleanup. I truly can’t recommend it enough!
PRO TIP: Lining your baking sheet with silicone baking mats or parchment paper is absolutely key. It prevents sticking, allows for those wonderfully browned, slightly crispy edges, and makes cleaning up a breeze.
The ease and minimal fuss of sheet pan roasting truly make this recipe a weeknight warrior. While the vegetables are roasting, you can prepare your bacon and eggs, ensuring everything is ready around the same time for a fresh, hot meal. Don’t you just love how simple roasting can be?
Enhancing Flavors and Nutrition
The small amount of honey in the marinade not only adds a delicate sweetness but also helps the vegetables achieve that beautiful golden-brown caramelization as they roast. This slight char on the edges provides incredible depth of flavor.
While optional, adding walnuts to the roasting pan introduces a wonderful textural contrast and boosts the nutritional profile with healthy proteins and omega-3 fatty acids. Roasting the walnuts alongside the vegetables intensifies their nutty flavor, making them a fantastic addition to the hash.
Once the perfectly roasted vegetables are ready, topping them with savory fried eggs, crispy bacon crumbles, and a generous sprinkle of feta creates a harmonious blend of textures and tastes. The creamy yolk, salty bacon, tangy feta, and sweet, earthy vegetables come together in a symphony of flavors that is truly unforgettable.
The best part? This dish is a complete meal on its own! I often serve it with toasted soft 100% whole wheat dinner rolls I keep in my freezer, but any crusty bread or even a simple piece of toast will round out the meal beautifully. For an extra touch of decadence, drizzle a little more honey over the toast – seriously delicious!
So, preheat your oven and get ready to create this warming, wonderfully flavored, and incredibly satisfying roasted root vegetable hash. Whether you decide to enjoy it for your next dinner or venture out and have it for breakfast, you’ll be amazed at how such a healthy dish can taste so incredibly good. It’s truly a feel-good meal that nourishes both body and soul.
Roasted Root Vegetables Hash FAQs
An extensive variety of root vegetables can be roasted to perfection, each offering unique flavors and textures. Excellent choices include beets, parsnips, celeriac, turnips, carrots, potatoes (such as red, Yukon gold, or russet), sweet potatoes, yucca, daikon radish, onions, kohlrabi, and garlic. Mixing different types creates a more complex and enjoyable hash.
Absolutely! Roasted root vegetables are fantastic for your health. As whole foods, they are rich in dietary fiber, which aids digestion, and packed with a wide array of essential vitamins and minerals, including Vitamin C, Vitamin A, potassium, and magnesium. Studies suggest that a diet rich in root vegetables may contribute to a reduced risk of certain cancers, improve both lung and heart health, and help reduce inflammation throughout the body. (source)
Yes, you certainly can cook the eggs in the oven alongside the vegetables, though this method often results in firmer, cooked-through yolks (which is why many prefer frying for runny yolks). To do this, once your vegetables are tender, reduce the oven heat to 400 degrees Fahrenheit. Carefully remove the pan from the oven and use a spoon to create small “nests” or indentations in the roasted vegetables – one for each egg you plan to cook. Crack an egg into each hole and return the pan to the oven. Continue cooking for an additional 8-12 minutes, or until the eggs have reached your desired level of doneness, from soft-set to fully cooked.
While the hash is best served fresh, you can definitely do some prep work in advance. Chop all your root vegetables and store them in an airtight container in the refrigerator for up to 2-3 days. You can also mix them with the olive oil, honey, and spices a few hours before roasting. The bacon can be cooked and crumbled ahead of time and stored in the fridge. When you’re ready to eat, simply roast the vegetables and fry the eggs fresh.
This roasted root vegetable hash is incredibly versatile! For different flavor profiles, consider adding fresh herbs like rosemary or thyme to the roasting vegetables. Other toppings could include a dollop of Greek yogurt or sour cream, a drizzle of hot sauce for a kick, sliced avocado for healthy fats, or even a sprinkle of goat cheese instead of feta. For an added boost of greens, wilt some spinach or kale into the hash just before serving.
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Roasted Root Vegetable Hash with Eggs and Bacon
Equipment
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Large Sheet Pan
Ingredients
- 2 large carrots* peeled and cut in 1/2-inch pieces
- 1 large sweet potato* peeled and cut in 1/2-inch pieces
- 3 small red potatoes* cut in 1/2-inch pieces
- 1 large beet* peeled and cut in 1/2-inch pieces
- 1 medium turnip* peeled and cut in 1/2-inch pieces
- 1 medium onion peeled and cut in 1/2-inch pieces
- 4 large cloves garlic peeled and roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne or to taste, for a hint of warmth
- 1/4 cup walnut pieces, optional, for crunch and added nutrients
- 3 slices bacon cooked and crumbled
- 4 eggs or desired amount for your family
- 1/3 cup crumbled feta cheese or another cheese of your choice, optional
Instructions
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Preheat your oven to 425 degrees Fahrenheit (220°C). Line a large, rimmed baking sheet with a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
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In a large mixing bowl, combine the uniformly diced root vegetables, chopped garlic, and walnuts (if you’re using them). Add the olive oil, honey, kosher salt, black pepper, paprika, and cayenne. Toss everything together thoroughly until all the vegetables are evenly coated with the oil and spice mixture. Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
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Roast the vegetables in the preheated oven for 20-25 minutes. Halfway through the cooking time (around 10-12 minutes), carefully remove the pan from the oven and give the vegetables a good stir to ensure even browning. Continue roasting until the vegetables are tender when pierced with a fork and have developed lovely caramelized edges.
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While the vegetables are roasting, cook the bacon. Heat a large skillet over medium heat and cook the bacon slices until they are wonderfully crisp. Remove the bacon to a paper towel-lined plate to drain excess grease. Once it’s cool enough to handle, crumble the bacon into small pieces and set aside.
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Drain all but about 1 tablespoon of bacon fat from the skillet (save the rest for future cooking, if desired). In the last few minutes of the vegetables roasting, fry your eggs in the remaining bacon fat until they reach your preferred doneness – whether you like them sunny-side up with runny yolks or more fully cooked.
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Once the vegetables are roasted and the eggs are cooked, portion the roasted hash onto individual plates. Top each serving with a freshly fried egg, then generously sprinkle with the crumbled bacon and the optional crumbled feta cheese.
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Serve your flavorful roasted root vegetable hash immediately. It pairs beautifully with toasted bread, biscuits, or rolls, perhaps with an extra drizzle of honey for an added sweet touch. Enjoy this wholesome and hearty meal!
Notes
**Alternate method for cooking eggs in the oven: For a hands-off approach to cooking the eggs, you can bake them directly on the sheet pan. After the vegetables are tender, remove the pan from the oven and lower the oven temperature to 400°F (200°C). Make small “nests” or indentations in the roasted vegetables, one for each egg. Carefully crack an egg into each hole. Return the pan to the oven and cook for an additional 8-12 minutes, or until the eggs have cooked to your desired doneness. This method typically yields firmer yolks.
Nutrition
More Delicious Breakfast-For-Dinner Recipes You’ll Love
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