Root Vegetable Skillet Hash

Another week, another seasonal, farmer’s market inspired recipe in the books.  These lovely veggies need little transformation to become an impressive side-dish — just a drizzle of oil and vinegar, salt and pepper, and a little time in the cast-iron bring out the natural beauty and flavors in this colorful collection of autumn produce.


These absolute gems of radishes were found at the Grade A Gardens stand at the Downtown Farmer’s Market in DSM.  Grade A Gardens by far the best vendor for local, organic produce at this market – in my opinion, anyway!  Just look for the black tent with gorgeous crates of unique produce and garlic braids that are taller than your head.











I went the breakfast route and paired my roasted veggies with simple fried eggs.  However, this dish could just as easily be served as a simple side dish for supper or mixed in with some wilty greens to a make a lovely, warm salad.


Root Vegetable Skillet Hash
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 medium sized sweet potatoes / chopped
  • 3-4 small gold new potatoes / chopped
  • 2 large carrots / chopped
  • 1 small bunch radishes / chopped
  • 1 shallot / chopped
  • 2 cloves garlic / diced
  • 2 TB olive oil
  • 2 TB white balsamic vinegar
  • sprig of fresh thyme
  • Kosher salt + black pepper
  1. Heat olive oil in a large cast iron pan. Combine potatoes, sweet potatoes, carrots, radishes, and shallots in a large bowl. Season with balsamic vinegar, salt, and pepper and toss to combine.
  2. Cook vegetables in the cast iron pan for 20-25 minutes over medium heat, stirring occasionally.
  3. During the last 5 minutes of cooking add minced garlic to the pan and stir to combine. Once the vegetables are golden and cooked through, remove from heat and sprinkle with fresh thyme.


4 thoughts on “Root Vegetable Skillet Hash

  1. This has to be one of my favorite all-time breakfast dishes. I love runny eggs and all things root vegetable. Beautiful photos and so nice to meet you dear!

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