When the weather outside is frightful, this Egg + Sausage Root Vegetable Hash will make your winter mornings delightful. Here’s to many warm, wonderful winter mornings full of delicious breakfasts.
It’s really cold here in Nebraska. As I write this, snow and sleet are icing the streets and sidewalks. During the cold, dark months, I fight the winter chill with hearty, warming breakfasts. I’m more salty than sweet, and I’m not an oatmeal kind of girl, so that usually means eggs, sausage, and carbs. Root Vegetable Hash with Grains, Greens, and Sausage combines all my favorite food groups into a satisfying breakfast bowl for those cold winter mornings.
Egg + Sausage Root Vegetable Hash
So let’s talk hash. Hailing from the French verb, hacher (to chop), hash is traditionally a combination of potatoes, meat, and spices. Today’s recipe is far from traditional, so consider it a neo-hash. Roasted sweet potatoes, carrots, parsnips, and onion are paired with nutty farro, spicy chorizo, and bitter greens, then topped with a runny fried egg. The result is sweet, savory, and maybe just a little healthier than your traditional bacon and eggs.
If you’ve never heard of farro, it’s one of the “ancient grains” which include quinoa and freekah. Farro isn’t gluten-free, so if you don’t eat gluten, I’d recommend subbing in quinoa or brown rice.
Chop your veggies into a small dice and roast in the oven for 30 minutes while you cook your farro or quinoa. In a large cast iron pan or skillet, brown your sausage. Once the sausage is cooked, throw in your veggies and grains, stir to combine, and add in a few handfuls of greens. The crowning glory of this hearty hash is a runny fried egg and, if you’re feeling extra decadent, a sprinkle of sharp cheddar cheese.
When the weather outside is frightful, this Egg + Sausage Root Vegetable Hash will make your winter mornings delightful. Here’s to many warm, wonderful winter mornings full of delicious breakfasts.
Ingredients
- 1 cup farro or quinoa, cooked according to package directions
- 2 large sweet potatoes, diced
- ½ lb parsnips, diced
- 4 carrots, diced
- 1 large onion, diced
- 1 tbsp olive oil
- ¼ lb of chorizo (or 2 sausage links), removed from casing
- 4 oz greens (spinach, kale, or combination)
- 4 large eggs
- Sharp cheddar cheese, optional
Instructions
- Cook farro or quinoa according to package directions.
- Heat an oven to 425ºF and line a baking tray with parchment paper. Peel sweet potatoes, parsnips, and carrots and cut into a 3/4-inch dice. Dice onion the same size as the vegetables. Mix together in a bowl, coat with oil, and add salt and pepper to taste. Stir to combine. Roast in the oven until tender and caramelized, about 30-40 minutes. Stir every 15 minutes.
- While the vegetables cook, heat a large, deep skillet (cast iron recommended) over medium-low heat and cook chorizo until no longer pink.
- When veggies and grains are cooked, add them to the pan with the sausage. Stir to combine and heat everything through.
- In a small non-stick skillet, fry eggs to desired doneness. Right before eggs are done, stir greens into hash until gently wilted.
- Spoon hash onto individual plates and top each with an egg and a sprinkle of cheddar, if desired. Serve immediately.
Notes
Home Chef Tips: To reduce cooking time, make this hash with leftover cooked grains and roasted vegetables. Or if you’re cooking for a brunch, cook your grains and veggies the night before and store in the refrigerator.
Be sure to experiment with your favorite root vegetables and grains. If you’re cooking for kids or the spice-averse, swap in breakfast sausage for the chorizo.
We hope you enjoy this Root Vegetable Hash recipe from SoFabFood Home Chef, Lexi from Lexi Bites, as much as we do. If you love this recipe, you can find more like it by visiting our Brunch Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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