Gluten-free | Vegan
Picture it, a crisp, fall morning… sun shining through the windows, walking around in warm socks, and sweet cinnamon aromas coming from the kitchen. I was there, that was me doing this… and it needs to be you too! This hash is so hearty, healthy, and delicious – I served it with some fried (over-medium) eggs and it was perfect, for a vegan option… eating it as a side with either some salad or toast and butter, even tempeh bacon would be great too. It takes about 20-25 mins to whip up and you have yourself a REAL meal.
Let’s talk about the seasonings: cinnamon and rosemary… not the first time I’ve posted the combo on the blog… surely won’t be the last. It’s salt and peppers’ sexier, sweeter friends if you ask me. OK, I still use salt and pepper but I think you catch my drift – the combo is one of my favorites… especially on potatoes! If you’re not with me yet, at least try this one on for size… cinnamon + sweet potatoes? YES. That’s gotta be universal by now. It caramelizes just slightly and brings out more of the sweetness from the potatoes… I also used a parsnip and turnip I found at a local vegetable stand and they’re both mild enough to mix nicely with the sweet potatoes so it’s balanced. Mixing with plain Idaho or Yukon potatoes would also be nice here if you only want to use potatoes. Whatever looks good to you, this is your yummy fall breakfast!
I served this with fresh chamomile tea and ate it all as s l o w l y as possible to enjoy it… I must say, taking photos in between does help me from scarfing it all down at once. WIN. Also, fighting my husband off from eating it right off the stove slowed me down too.
- 2 tbsp coconut oil
- 1 large sweet potato
- 1 turnip (or other root vegetable of your choice)
- 1 parsnip (or other root vegetable of your choice)
- 2 shallots
- 1 1/4 tsp dried chopped rosemary
- 2 tsp cinnamon
- pinch of salt
- Chop all vegetables into small, like-sized cubes. You should have approx. 6 cups of vegetables. Slice the shallots and set aside.
- Heat a heavy skillet or cast iron skillet with the coconut oil over medium heat.
- Add sweet potato and other root vegetables to the skillet, saute stirring with a wooden spoon often so it doesn’t stick for approx. 10 minutes until vegetables start to soften.
- Add sliced shallots and continue stirring.
- Add rosemary, cinnamon, and salt while stirring.
- After approx. 10-15 minutes, the veggies should start browning slightly. Taste test until the hash is the desired consistency.
- Serve as a side – goes lovely with fried eggs!