Roasted Winter Veggie Hash

By: Julia Ossowski


This is my favorite brunch recipe to make for visitors! It’s relatively hands-off, but incredibly filling and nourishing. I like to make this with thick cut hickory-smoked bacon. However, this recipe is equally delicious when swapping out the bacon for crispy mushrooms! The method is the same: you roast the bacon or mushrooms first, remove them from the pan then add in your root vegetables and onions and back into the oven. At the end, add kale and bacon/mushrooms back in to warm through. This helps ensure that your meaty element remains crispy, rather than soggy and overly greasy.

This recipe also stores well for weekday leftovers! Save the hash in the fridge for up to 4 days. Reheat in a skillet over medium heat, then top with a freshly fried or poached egg.



2 cups diced root veg, such as rutabaga, parsnip, or carrots

2 cups diced yukon potatoes

1 small red onion, sliced

1 bunch of kale

6 slices of thick cut bacon OR 3 cups sliced shiitake mushrooms

1 Tbsp minced fresh rosemary

1 Tbsp minced fresh thyme

1 Tsp smoked paprika

Salt & Pepper

Olive oil

Duck eggs (1 per serving)


How to make it:

Preheat the oven to 425. Prepare all your ingredients: Peel and dice your root vegetables into small 1/2-inch cubes, add to a large mixing bowl. Peel and dice your potatoes into 1/2-inch cubes and add to the bowl. Slice the onion into 1/2-inch thin half-moon wedges, add to the bowl. Add minced rosemary and thyme, smoked paprika, 1 tablespoon of olive oil and salt & pepper to taste. Thoroughly mix all the veg to ensure everything is evenly coated with flavor.

Dice the uncooked bacon into 1-inch pieces (or, for the vegetarian option, slice mushrooms). Add to a sheet pan in an even single layer (for mushrooms, give these a very generous drizzle of olive oil and a pinch of salt). Roast until brown and crisped, about 20-30 minutes. Once roasted, remove bacon or mushrooms to a paper-towel lined plate. If you made bacon, pour off most of the bacon grease from the pan, leaving about 2 Tbs in the pan. Add veggie mix to the pan, tossing with remaining oil, and return to the oven. Roast for about 30 minutes, until tender and beginning to turn golden-brown.

While the veg is roasting, pull your kale off the stems and tear it into bite-sized pieces. When veggies are tender, pull them out of the oven and add kale and bacon (or mushrooms), tossing to combine. Pop it back into the oven for another 5-10 minutes until everything is warmed through and kale is tender and beginning to crisp.

Served topped with a duck egg, prepared to your liking. I prefer mine fried in a heavy pour of olive, so the edges bubble and crisp up to a golden crunch. To feel like you’re eating at an expensive brunch restaurant, poach your egg. However you cook it, top your egg with a sprinkle of flaky sea salt and fresh cracked pepper. Hot sauce is optional but highly preferred!

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