Food, Recipes

Root Vegetable Hash with Sunny Side Up Eggs

March 30, 2020
Root Vegetable Hash (1)

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Looking for more ideas of what to do with your frozen vegetables? Often I like to mix frozen vegetables with fresh ones. While there are no rules as to what vegetables to use, read more here as to the vegetable hash I put together today.

I typically pick a couple of days a week where I don’t eat meat. Given what is going on with the Coronavirus Pandemic, the groceries we desire are not always available.  Today I discovered I had a frozen bag of mixed root vegetables and frozen Cauliflower “Fried Rice” which has peas and carrots. Both frozen bags of vegetables are from the Whole Foods 365 Brand. Look for them in the freezer section the next time you go there. Here I will share what are in the bags so in the event you can’t get them, here is the recipe for making your own from fresh vegetables:

Ingredients

What you will need:

  • One bag of frozen Cauliflower rice. Try to find a “Fried Rice” version if you can as these also have a bit of flavoring added, without hardly any added calories.
  • One small bag of fresh snap peas found in your produce section
  • Three large carrots- peeled and sliced thin
  • Three large parsnips- peeled and sliced thin
  • Half pound of Shitake Mushrooms
  • One small sweet potato cut into small cubes
  • One small diced Vidalia Sweet Onion
  • 2 tablespoons of olive oil
  • ¼ cup of chicken broth or Bone Broth (sometimes you can find the mini containers of Bone Broth in flavors….don’t be afraid to try some of these as it makes sense to do so)
  • 1 (or more) tablespoons of Herb Fest Seasoning by Frontier (or any mixed herb seasoning…Mrs. Bragg makes a great one too)
  • Salt and pepper to taste
  • Zest of a lemon
  • Balsamic Glaze (my favorite is Fig Balsamic Glaze)
  • One or 2 sunny side up eggs

Instructions

  1. Drizzle olive oil in your pan. For this I prefer a non stick pan or if you have a Wok, this would be great too.
  2. Add Sweet Onions and cook till they become slightly brown.
  3. Add in your Herb Fest Seasoning, a bit of salt and pepper, carrots, parsnips and sweet potatoes. Add a bit more olive oil if needed. Cook all of these until almost completely tender. (note all of your root vegetables need to be cut at about the same thickness so everything cooks evenly)
  4. Add your chicken broth, Shitake mushrooms, snap peas and cauliflower rice.
  5. Add lemon zest and keep stirring and tossing as you will want the liquid to all be absorbed at the time all of your vegetables are all cooked through.
  1. Before adding my eggs in the next step, I like to drizzle a bit of Fig Balsamic Glaze on top after I have added my portion to the bowl.
  2. When done, cook one of two sunny side up eggs to add to the top.

This is a hearty vegetable hash that is flavorful and satisfying! Coming soon I will feature an article to include a photo of all my favorite seasonings. One of the greatest compliments I get from my husband is “you sure know how to make food taste great!”