Root Vegetable Hash
Stretched leisurely through the rolling fields and hills of northwest Connecticut, the small town of Roxbury is a favorite place for bikers and automobilists to cruise on pleasant weekend days. Actually, it would be a nice place for a ride any day, but if you go on the weekend, you can stop at Mamie's for breakfast. Beginning as a bakery and now a country cafe with both indoor seats and picnic-table seating on its broad lawn, this happy place is a breakfast destination for dishes as simple as bacon and eggs (local eggs, local bacon) or as swank as crème brûlée French toast. Come autumn, root vegetable hash is a frequent specialty. You don't have to be a vegan to love it, but unless you top it with poached or fried eggs (the way Mamie's does), it is all-vegetables. Parboil ingredients separately before combining them (can be done in advance) so each delivers its unique flavor to the healthful hash.
- Prep Time: 20 minutes minutes
- Yield: 6 Servings
- 2 large sweet potatoes
- 5 medium parsnips
- 1 rutabaga
- 4 medium Yukon gold potatoes
- 3 medium carrots
- 1/4 cup canola oil
- 1 tbsp fresh thyme
- 1/4 cup maple syrup
- 1 tsp salt
- 1/2 tsp ground black pepper
- Wash and peel the vegetables and dice them into small pieces, between 1/4" and 1/2" square. Parboil each vegetable separately until almost cooked through.
- Drain vegetables and toss them all together with the canola oil to lightly coat them. Add thyme, syrup, salt, and pepper.
- Preheat oven to 375 degrees.
- Spread the vegetables out in a single layer on a large sheet pan.
- Roast, tossing occasionally, until tender and brown, about 20 minutes.
- Serve topped with poached or fried eggs.