Seasonal Home Cooking

Make Ahead Root Vegetable Hash

Make Ahead Root Vegetable Hash

I have mentioned in previous posts that I like to eat healthy and prep things ahead of time. I really enjoy having healthier options available to me in the refrigerator, that do not take much time at all to put together and still taste really great. This vegetable root hash is a really great way to prep a breakfast for the week. Once the vegetables are cut up and boiled it only will take 20-25 minutes each morning to make a great breakfast hash in the morning.

Often times hashes take 45-50 minutes to make. Most of us do not want to spend that kind of time on a week day morning cooking breakfast. They can also be extremely finicky. In order to cook the vegetables through, and get the nice crispy edges that everyone loves, there is a fine balance you have to play with the amount of heat applied. The vegetables need to cook long enough to be throughly cooked through, but not so quickly that outsides are crispy and the insides are still raw and hard.

I came across this recipe (Apple and Root Vegetable Hash) by Martha Stewart where the vegetables are pre-cooked. You boil them, for a sort period of time, prior to adding them to a skillet. This significantly reduces the amount of time they are spent caramelizing in the skillet. It is a similar process to blanching where you partially cook the vegetables and can finish them off later. The vegetables will keep in the fridge in an air tight container for a couple of days. So each morning, you can grab the amount of vegetables you want in the hash cook them in the skillet fairly quickly. It is a wonderful balance of a make ahead meal but it still feels freshly cooked. Sometimes make ahead recipes are just not as good as if you cooked it that day. This is not one of those, promise.

Make Ahead Root Vegetable Hash

Do not skip out on the onions in this recipe, they really make the dish. You can use a variety of root vegetables to your liking, which is one of the great things about this recipe. You may have to adjust the boiling times for them. If you decided to use turnips or celery root, I would add them an extra two minutes early to the boiling water, before adding the potatoes.

I only recommend using a non-stick or cast iron skillet to cook this hash. Stainless steel or all-clad skillets are great, but they are not great for dishes like this. Despite the amount of olive oil you use, it can be hard to not to end up having these stick to the pan, especially since they are already pre-cooked. Cast iron skillets are really great for something like this and I recommend having one in your kitchen because they are so versatile and inexpensive.



This recipe makes enough for two people for 4 days – scale the recipe to what you prefer


1 small rutabaga, peeled and diced

2 small sweet potatoes, peeled and diced

4 yukon gold potatoes, peeled and diced

2 medium onions, diced

extra virgin olive oil

salt and pepper





1. Chop and prep rutabaga, sweet potato, onion, and potatoes. Store the onions in a separate air tight bowl.

2. Bring a large pot of salted water to a boil. Use the largest pot you have you want the vegetables to have space to cook.

3. Place rutabaga in the boiling water and boil for 3 minutes, then add both potatoes and boil for 5 minutes more.

4. Drain vegetables and spread them out to a single layer on a baking sheet to allow them to cool.

5. Place the vegetables in an air tight container and store in the refrigerator.

6. When ready to make the hash use a non-stick or cast-iron skillet. Add 1 Tbsp of olive oil to the pan per cup of vegetables (therefore use, 2 Tbsp for 2 cups and 3 Tbsp for 3 cups, and so on).

7. Heat skillet to medium heat, add a handful of onions to the skillet. Cook the onions for about 5-6 minutes, until translucent and beginning to become golden.

6. Add the vegetables to the skillet, I like to add about 1 cup per person for breakfast. Add a tsp of salt and 1/2 tsp of pepper to the skillet or to your liking. Press the vegetables into a single layer.

7. IMPORTANT STEP. Do not stir for 5 minutes, you want the edges to brown. The vegetables are mostly cooked, which is what makes this hash so fast. If you stir the vegetables too much you will miss out on the caramelization golden brown edges that make hashes so great.

8. Once the 5 minutes is up, stir the vegetables well and allow them to cook another 3-4 minutes undisturbed. And then repeat the processes again, one more time for another 3-4 minutes. The skillet should still be at a medium heat.

9. Once the vegetables are caramelized and golden brown, you can remove them from the pan and place them on a plate.

10. Return the skillet back to the stove and add another tsp of olive oil to the skillet. The skillet will still be fairly hot, add the number of eggs you will be frying depending on your preference. Fry the eggs to your liking. A really great write up on crispy fried eggs can be found here and here.

11. Top the hash with the fried eggs and enjoy!