Roasted Vegetable Hash

Whether it's for breakfast or for dinner, a fried egg can be something of beauty--a tender white outer membrane holding a golden silk. Not for everyone, but a supple delight for some.

The question is, what do you serve with the egg if you want something a little heavier? More often than not, the answer will be potatoes of some sort. If you have the time, a hash can be a great choice. It's heavy in starch and perfect for sopping up a runny yolk.


2 cups diced red potatoes
1 1/2 cup diced carrots
1 1/2 cup cauliflower florets
2 T olive oil
1 tsp chili powder
1/2 teaspoon salt
1/4 cup onion diced
1/4 cup red pepper diced
1/2 cup diced cooked chicken
1 clove garlic
1/4 teaspoon ground black pepper

1. Preheat oven to 350
2. In a medium bowl, combine together the potatoes, carrots, cauliflower, olive oil, chili powder, and salt
3. Toss together, mixing completely
4. Spread out on a sheet tray and roast for 45 minutes, tossing occasionally
5. Meanwhile, heat a saute pan with just enough oil to coat the bottom of the pan
6. Saute the onion over a high heat
7. When the become translucent add in the red pepper and cook until tender
8. Add in the chicken, garlic, and the black pepper
9. Remove from heat.
10. When the roasted vegetables are tender, remove from oven and toss with the sauteed ingredients

Yields: 4-6 servings

Tender vegetables will fill you up and keep you going on these long cold days. Though perfect with an egg, why not give this hash a shout out with roasted chicken or pork? When it warms up for spring, try it as a side for a barbecue. Goes best with a hearty Cabernet.

Keep Eating,
JTFussy