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:

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  • 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.

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This takes forever with a knife.

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Good thing Squish can keep himself entertained.

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

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

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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.

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Great success!

Top with some sunny-side-up eggs.

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God, I love breakfast.

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

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

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