Sort of Easy Root Veggie Hash

I made this recipe a couple months ago planning on making a post out of it. Then I didn’t. Then I just found the pictures in a folder as I was organizing My Photos, so it was not lost to posterity. I call it “Sort of Easy” because it’s a simple recipe, but chopping is very time consuming (next time I’m using the food processor) and it takes a while to cook, so it’s not easy enough for the weekdays. But once it’s made you can keep it for several days so it’s a good weekly prep food.

Anyway, here’s what I used. You can use whatever root veggies are in your fridge or pantry, here’s what I had on hand at the time:


  • 1 large Sweet ‘Tater
  • 2 large Carrots
  • 1 medium Onion
  • 1 Tbsp Coconut oil
  • 2 tsp Oregano, or to taste
  • 2 tsp Basil, or to taste
  • Salt, to taste
  • Pepper, to taste
  • Prayer that a blog recipe actually works out

First, preheat the oven to 400*. I always forget that step, and then it adds 20 minutes to the total cook time.

Then, peel and chop everything up. I was going for the finely-diced hash but if you want to save yourself the trouble and just rough chop that’ll work too.


This takes forever with a knife.


Good thing Squish can keep himself entertained.


Anyway, toss the chopped veggies with the seasonings and oil.


Then throw it in the baking dish, pan, or baking vessel of your choice.


Cook for about 40 minutes, stirring every 10 minutes or so. I’m a stirring maniac because I tend to forget I’m still cooking things and they burn. If I keep annoying what I’m cooking,  usually I won’t burn it. It’s done when it’s all nice and mushy.


Great success!

Top with some sunny-side-up eggs.


God, I love breakfast.

Then recruit the family to clean up, since you slaved so hard making them a nutritious and delicious meal.


Or just let them destroy the kitchen. Whatever makes everyone happy.

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