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.  

Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free

Happy Tuesday!

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!

Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free

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.
Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free
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!
Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free
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.
If you give this recipe a try, tag #trebleinthekitchen or @trebleinthekchn on instagram! 🙂 
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Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free

Baked Root Vegetable Hash

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5 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 40 mins
  • Yield: 4 servings 1x


  • 1 medium sweet potato, grated
  • 1 small rutabaga, peeled and grated
  • 1 plantain, chopped
  • 2 parsnips, peeled and grated
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp chives
  • 1/4 tsp sea salt
  • Optional: 4 eggs


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Shred the veggies and toss together in a large bowl with the olive oil, smoked paprika, chives and sea salt.
  3. Spread the vegetable mixture evenly on a baking pan and place in the oven for 20-25 minutes or until the edges are slightly crisp and brown.
  4. Remove the pan from the oven and create 4 small holes in the vegetables.
  5. Crack the eggs into the holes and bake for another 7-10 minutes (or until the eggs are cooked to your desired amount).
  6. If you decide to omit the eggs, simply bake the hash for 5-10 minutes longer or until golden brown.


*Ingredients are portioned into low FODMAP amounts according to the Monash University app, but the recipe has not been tested for FODMAP content.

If you are looking for an egg substitution, I have a feeling chickpeas would taste wonderful in this dish!

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: breakfast, low fodmap, gluten free, grain free, dairy free


  • Serving Size: 1/4 recipe
  • Calories: 245
  • Sugar: 13 g
  • Sodium: 226 mg
  • Fat: 8 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Cholesterol: 186 mg

Baked Root Vegetable Hash - low FODMAP, gluten free, grain free, dairy free

Questions of the Day:

  • Did you step outside to witness the eclipse?  Were you in the area of totality?
  • Share something fun about your weekend!


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  1. Got a CSA box with rutabaga in it and found this recipe. Didnt have parsnip, but added some cut up kale. Came out great!!

  2. This is so perfect!! I already love runny eggs over sweet potatoes, but putting it in an oven and letting it do its thing?…. amazing. Thank you!!

    • I did get to watch it, but nearly missed it! There were lots of pictures and great videos online that were better than my view in person 🙂

  3. Oh wow, this looks absolutely amazing! It reminds me of the sun haha. I saw the solar eclipse. It was only partial where we were and it looked pretty cool with the eclipse glasses on. Anyways, I pinned the photos for later because they look so YUMMY.

  4. There is so much that I love about this! First off the thought of a sheet pan breakfast blows my mind in the best way possible. And the addition of plantains and rutabaga?! YUM. Looks incredible and I love all those colors!

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