Shredded sweet potato, rutabaga, parsnips, and chopped plantains roast together on a sheet pan topped with eggs for a one pan Baked Root Vegetable Hash that is a delicious and savory start to the day.
Did any of you catch the eclipse yesterday?
I’ll be honest in saying that I nearly missed it because I have been so wrapped up in the internship, I didn’t put any thought into purchasing special glasses. Thankfully, I am in a school for this internship rotation and everyone in my office was prepared and very willing to share glasses with me. While we weren’t in the path of totality, it was still a pretty memorable experience.
Last week was my last week interning with the Marion County Health Department for now (I’ll be back in October), we spent Saturday weeding most of the day and rewarded our pups for being so patient with us with a dog park afternoon, and then Sunday we spent the day in Fort Wayne with family celebrating my mom’s birthday.
It’s funny how busy we are right now, because it honestly feels like one thing just comes right after the other without any breaks. A few months ago, Brian and I were complaining about not having enough on our plates to do…ha!
Even though things are a bit busier in my life outside of the internet (which is why I haven’t written here as frequently) I am still prepping my meals, cooking, and experimenting in the kitchen…and I came up with the most delicious savory breakfast just in time for Recipe Redux day!
This month’s theme is:
Rise and Shine with a Savory Breakfast – The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?! This theme was inspired by Emily Ruth Weir.
Breakfast is by far my favorite meal of the day, but I typically crave and gravitate towards more sweet breakfasts (hello smoothies and smoothie bowls!!) so this was a fun challenge because I truly do enjoy savory breakfasts too.
I was inspired by my root vegetable hash from last year, but wanted a version that was more of a “set it and forget it” option rather than a “stand over the stove and stir for several minutes” option. I’m all about maximizing time and multi-tasking right now 😉 I’m sure many of you feel the same way!
The method is very simple: shred the veggies, chop the plantains, toss with seasonings and olive oil, bake in the oven, add the eggs to the top and bake for a little bit longer. Boom…a complete, delicious, savory Baked Root Vegetable Hash is created!
If you aren’t an egg eater, feel free to omit and serve with a different breakfast protein option, or to balance out the savory serve with a side of fruit! The choice is yours.