Hearty root vegetables, plantains, and the slightest hint of heat from jalapeño make for a Plantain Root Vegetable Hash fit for breakfast, lunch, OR dinner!

These past few weeks, Brian and I kiiiiind of feel like we are running a bed and breakfast.  Don’t get me wrong, we love and adore every second of it!  But it has me front-loading my weeks so I can relax and savor the weekends with friends and family, doing many loads of laundry to make sure each guest has a clean and tidy room to stay in, and whipping up recipes to serve a crowd.

This Plantain Root Vegetable Hash is one of those recipes that I made for our guests!

When my mom was visiting, we had a nice slow morning on her last day here and a hearty, satisfying,  (and highly nutritious!) breakfast was in order.

Thank you Plantain Root Vegetable Hash!

So, what’s in the recipe?

We’ve got:

• Plantain
• Bell pepper
• Sweet potato
• Turnip
• Rutabaga
• Jalapeño (optional, but my mom is very sensitive to spice and she did not mind this addition)
• Chives

Yum!

Not only are these root vegetables delicious and satisfying, but they are also in season! That means, they should be easier to find at the grocery store, lower in cost, and contain the maximum amount of nutrients that they can 🙂

The entire dish comes together in under 30 minutes…can’t beat that!

If you give this Plantain Root Vegetable a try, let me know on @instagram by tagging #trebleinthekitchen!

Plantain Root Vegetable Hash

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• Author: Tara | Treble in the Kitchen
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Hearty root vegetables, plantains, and the slightest hint of heat from jalapeño make for a Plantain Root Vegetable Hash fit for breakfast, lunch, OR dinner!

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Scale 1x2x3x

Ingredients

• 1 plantain, peeled and diced
• 1 sweet potato, washed and grated*
• 1 turnip, peeled and diced
• 1 rutabaga, peeled and diced
• 1 jalapeño, seeded and finely chopped
• 3 Tbsp chives
• 1 bell pepper, diced
• salt and pepper to taste
• 1 Tbsp extra virgin olive oil
• Serve with one egg poached, hard boiled, scrambled, or enjoy the hash all on its own!

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Instructions

1. In a large skillet, heat a half table spoon of oil and cook the bell pepper and jalapeño until soft. Remove from the skillet and set to the side.
2. Add the remaining oil to the skillet, then add the plantain, grated sweet potato, turnip, and rutabaga. Season with chives, salt and pepper. Saute and stir occasionally until crisp on the outside and soft on the inside.
3. Add the cooked bell pepper and jalapeno back to the skillet and cook for another minute or two until the entire dish is warmed through.
4. Serve with an egg or all on its own.

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Notes

*This nutrition is calculated without the addition of the egg
**Sweet potatoes are considered low FODMAP 1/2 cup or less is consumed. This recipe should fit the requirements outlined for a low FODMAP dish provided by Monash University.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Category: Breakfast, brunch, lunch, dinner, low fodmap, gluten free, grain free, dairy free, vegetarian

Nutrition

• Serving Size: 1/4 recipe without egg
• Calories: 162
• Sugar: 14 g
• Sodium: 162 mg
• Fat: 4 g
• Carbohydrates: 32 g
• Protein: 3 g

Questions of the Day:

• What kind of breakfast do you prefer, sweet or savory?
• When you have company visiting, what dish do you love making for them?