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Roasted Vegetable Hash with Farmers Market Eggs

Shannon Kinsella, Les Dames D'Escoffier of Chicago

Seasonal
Breakfast
Autumn

Download the full recipe. 

Yield: 4 servings

Ingredients:

• 2 large peeled beets, peeled, cut into ½-inch dice

• 2 large sweet potatoes, peeled, cut into a ½-inch dice

• 1 pound Brussels sprouts, cleaned and quartered

• 2 tablespoons olive oil

• 1 small red onion, thinly sliced

• 8 slices bacon, chopped

• 2 tablespoons fresh chopped chives, divided

• 4 large eggs, fried or poached

Method:

1. Heat oven to 400 degrees F.
2. Toss beets, sweet potatoes, and Brussels sprouts with olive oil. Roast on two large parchment lined baking sheets, stirring once after 15 minutes, cook until golden, 30-35 minutes.

3. Meanwhile, cook the bacon until crisp. Add the onion, cooking until it caramelizes; about 10 minutes.Stir in roasted vegetable mixture and 1 1/2 tablespoons of chives. Keep warm.

4. Poach or fry eggs. Divide roasted vegetables among four plates. Top with eggs and sprinkle with remaining chives.

Tips:

• Substitute butternut squash for sweet potatoes if you like.

• Make the hash without the eggs and serve as a side dish with roasted chicken.

• Toss warm roasted vegetables with greens for a quick salad.

• Don’t have chives? Use cilantro or parsley.