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.

2 large sweet potatoes

5 medium parsnips

1 rutabaga

4 medium Yukon gold potatoes

3 medium carrots

1/4 cup canola oil

1 tablespoon fresh thyme

1/4 cup maple syrup

1 teaspoon

1/2 teaspoon 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.

Serves 6.

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