Root Vegetable Hash: A Cozy Winter Morning Favorite

This recipe has been adapted from the cookbook Nourishing Meals by Alissa Segersten and Tom Malterre. Serve as a satisfying breakfast alongside eggs, or as a flavorful side dish for dinner. It’s sure to become a go-to recipe in the colder months.

Why You’ll Love This Recipe

What I love most about this hash is its flexibility. You can use whatever root vegetables you have on hand. Winter squash, turnips, rutabaga, celeriac, parsnips, carrots, or sweet potatoes are great options. Each combination creates a slightly different flavor profile, so you’ll never get bored.

Ingredients

Makes 4-6 servings

• 8 cups grated root vegetables (winter squash, turnip, rutabaga, celeriac, celery root, parsnips, carrots, sweet potato, etc.)

• 1/4 cup extra-virgin olive oil, ghee, or coconut oil

• 1 medium onion, chopped fine

• 1 tsp dill

• 1 tsp tarragon

• 2-4 cups fresh baby spinach

• 1 tsp sea salt, or to taste

• Freshly ground black pepper

Instructions

Prep your vegetables: Start by peeling your root vegetables. Use the grating disc on a food processor—this saves so much time compared to hand-grating! If you are using regular potatoes, grate them separately and soak them in cold water for a few minutes to remove excess starch. Make sure to dry them thoroughly in a towel before adding them to the mix. Combine all the grated root vegetables in a large bowl with the chopped onion.

Start cooking: Heat most of the oil in a large pan over medium heat. Cast iron is ideal for achieving that perfect crispy texture. Add the root vegetable mixture and sauté for a few minutes, stirring occasionally. Add the dill and tarragon, along with a bit more oil if needed to prevent sticking.

Build the flavors: Cover the pan and let everything cook for 5 minutes. This allows the vegetables to steam and soften slightly. Stir in the fresh spinach, then cover again and cook for another 5 minutes.

Get it crispy: Remove the lid, flip and stir the vegetables, and let them cook uncovered for 5 more minutes. This final step creates those irresistible crispy, caramelized edges. Season with salt and freshly ground black pepper to taste.

Serving Suggestions

This hash is incredibly versatile. Here are some of my favorite ways to serve it:

• Top with a fried or poached egg for a complete breakfast

• Add a dollop of salsa or hot sauce for a spicy kick

• Serve alongside roasted chicken or fish for dinner

• Pile it into a wrap with avocado and greens for lunch

Tips for Success

Use a cast iron skillet if possible. It distributes heat evenly and helps create that crispy exterior we’re after.

Don’t overcrowd the pan. If your skillet isn’t large enough for all the vegetables, cook them in batches. Overcrowding leads to steaming instead of crisping.

Make it ahead. This hash reheats beautifully, making it perfect for meal prep. Store it in the refrigerator for up to 4 days and reheat in a skillet to restore the crispy texture.