Root Vegetable Hash
A hearty and colorful hash made with seasonal root vegetables, sautéed with fragrant rosemary and onions in coconut oil until tender and caramelized. Perfect as a side dish or healthy breakfast option.
4 servings
20 min
Ingredients
- •2 tablespoons coconut oil
- •6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
- •1 medium medium onion, diced small
- •2 teaspoons chopped fresh rosemary
- •1 to taste Sea salt
Cooking Instructions
- 1.
Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
20 min
