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!
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!
Ingredients
Scale
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!
Instructions
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.
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.
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.
Serve with an egg or all on its own.
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!
This looks fabulous and I’m all about that little bit of heat! When it comes to breakfast, I prefer savory and my hubby prefers sweet, so we cover both bases and share 🙂
Love Love Love this! I’m doing a roundup later next week on hashes for Shape and NEED this in the line up! 🙂 And I’m a mix of sweet and savory for breakfast…both?!
Thanks, Liz!! Please use this in the article (and give credit 😉 ) if possible 🙂 Also, let me know if you give this a try!! I’m obsessed with sweet and savory breakfast!
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The instructions for this seem incomplete, do all the vegetables just get added to the skillet at one time?
So sorry about that! Not sure what went wrong, but I updated the recipe with the rest of the instructions. Thanks for asking!
This looks fabulous and I’m all about that little bit of heat! When it comes to breakfast, I prefer savory and my hubby prefers sweet, so we cover both bases and share 🙂
Love that you get the best of both worlds by sharing with your husband 🙂
i have a giant box of root vegetable needing to be used. this came at a perfect time. thank you!
Dixya, you totally need to use up those root veggies with this hash. You’ll be glad you did 🙂
Love Love Love this! I’m doing a roundup later next week on hashes for Shape and NEED this in the line up! 🙂 And I’m a mix of sweet and savory for breakfast…both?!
Thanks, Liz!! Please use this in the article (and give credit 😉 ) if possible 🙂 Also, let me know if you give this a try!! I’m obsessed with sweet and savory breakfast!
I love rutabaga! This looks perfect for Fall, and a Thanksgiving dish.
LOVE rutabaga too. I feel like it’s so underused 🙂