Breakfast Hash
Years ago, my husband Trevor and I attended a Valentine’s day cooking class at Central Market in Dallas. During the class, we made a delicious root vegetable medley with turnips, sweet potatoes, butternut squash, white potatoes, rutabaga, parsnip, and lots of garlic. We have continued making different versions of this recipe over the years, and it is a great base for a breakfast hash or as a side dish with meat or fish.
For this breakfast hash, my root vegetable medley included butternut squash, sweet potatoes, red potatoes, sweet yellow onion, shallots, and garlic. Since it was August, we did not have access to some of the delicious, seasonal root veggies like parsnips, rutabaga, and turnips. Next time I make this breakfast hash, I will definitely include a larger variety of root vegetables, but it is fun to try different combinations as well.
My sister, Shane Peters, loves this recipe the most! I personally love eggs on almost everything so I would add an egg on top of this! However, I did not include an egg in this recipe so that I could provide one breakfast recipe that did not include eggs.
Ingredients
1/2 of a medium butternut squash, peeled and diced into 1/2 inch thick pieces (You can save the other half for my butternut squash pizza recipe which is coming soon!)
1 very large sweet potato, diced into 1/2 inch thick pieces. I used a Japanese sweet potato, which has a deep purple color on the outside and is white on the inside.
4 medium red potatoes, diced into 1/2 inch thick pieces
2 medium sweet yellow onions finely diced
2 shallots finely diced
2 yellow bell peppers finely diced
5 cloves garlic pressed
1/4 cup avocado oil or melted coconut oil
2 teaspoons sea salt
1 teaspoon black pepper
1 pound ground turkey
3 tablespoons Primal Kitchen bbq
1/4 cup fresh parsley
Directions
Preheat oven to 350 degrees F.
Peel the butternut squash, cut it in half, and remove the seeds. Dice into 1/2 inch thick pieces.
Dice the sweet potatoes, red potatoes, onion, shallot, and bell peppers.
Press the garlic.
Combine all root vegetables, onion, shallot, avocado oil, and garlic in a large baking dish and toss to thoroughly.
Bake for 1 hour. Stir halfway through.
While the vegetables are baking, sautee the ground turkey, until cooked thoroughly. Mix in the bbq with some sea salt and pepper.
Serve and garnish with sea salt, pepper, and fresh parsley.