If you’re like me and wake up by four o’clock every morning, you want a hassle-free way to get some quick fuel with your coffee to get the day going.
Try making this easy hash recipe ahead of time for stress-free mornings.
- Buy vegetables for roasting. Root veggies work well; we used russet potato, red potato, onion (other options are parsnips, cauliflower, broccoli, eggplant, etc).
- Preheat your oven to 375 degrees.
- Wash, peel, and chop vegetables into bite sized cubes/pieces.
- Put chopped vegetables in a big bowl and toss with just enough oil to coat it all (we used olive oil).
- Season with whatever you like, but save the salt for when you take the veggies out of the oven so it doesn’t burn (we used pepper, salt, crushed red pepper). You can also switch it up with herbs like oregano, thyme, basil, rosemary, sage, chipotle, or Indian spices like vindaloo and garam masala.
- Spread vegetables in a single layer over two baking sheets.
- Bake for about 45 minutes, flipping and stirring the veggies every fifteen minutes to prevent them from sticking. But if they do, so what, eat the crunchy pieces off the pan later. what can I say, I’m a fat kid!)
- In a pan on the stove top, brown 1 lb. of breakfast sausage (we like the Beeler’s breakfast pork from the Wedge). Tip: slice each sausage link down the middle and remove the pork from its casing before cooking.
- Drain the excess fat from the pan and mix with your hash when it comes out of the oven.
This makes about 8-10 servings, enough to enjoy all week long.
Top with an egg or two in the morning to add protein and deliciousness to the mix. Add Cholula or Sriracha sauce for extra spice.