This root vegetable hash is a simple one-pan breakfast with yellow potatoes, peppers, sweet potatoes, onions, and greens. Baked on a sheet pan to crispy perfection. Cooked in a sheet pan, this breakfast or brinner (breakfast for dinner) is easy to prep, cook, and even easier to enjoy!
This is a great sweet potato hash with spices and veggies – and is Vegetarian, Whole30 approved, and even Paleo. Serve this veggie hash along side a sourdough breakfast sandwich, your favorite toast, and enjoy with a Bahama Mama smoothie.
We absolutely love a good sheet pan meal – especially on the weekends! I love hands-off cooking, especially first thing in the morning – and this Root Veggie Hash couldn’t be easier to make. Plus it’s always great to enjoy some whole30 vegetarian & healthier recipes.
Sheet pan breakfasts are the perfect way to start the day. A lot of breakfasts require a lot of mixing, prepping, and many ingredients – but this sheet pan bake is easy to prep, easy to cook, and even easier to eat.
This Roasted Root Vegetable Hash Is:
- Slightly Sweet
- Vegetarian (but can be vegan by omitting the eggs)
While this recipe is made with eggs, you can also omit for a vegan version and just enjoy the roasted root vegetable hash on its own.
What In This Roasted Root Vegetable Hash?
- Sweet Potatoes
- White or Red Potatoes
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor. With a half-Canadian household, you better believe we put this spice on everything!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
You can also prep the veggies the night before and store in an airtight container in the fridge. That way there is no slicing and dicing in the morning, just add all the ingredients to a pan, toss with oil and spices, and roast.
Clean up is a total breeze – just discard the parchment paper, and you’re done! That’s my kind of breakfast!
Sheet Pan Brunch Recipes For the Win!
This vegetarian whole30 hash recipes is the perfect sheet pan brunch! I love a good sheet pan meal, anytime of year. Cooking on a sheet pan is one of my favorite ways to get a meal on the table fast! All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep/entertaining while the food cooks. Sheet pan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!
How Do I Make This Breakfast Root Veggie Hash Recipe?
- Preheat the oven, and over a sheet pan with a piece of parchment paper.
- Toss all ingredients except the eggs together and add to the parchment paper. Roast for 30 minutes
- Carefully remove sheet pan from the oven, and make 4 small nests in the vegetables. Crack eggs directly into the nests.
- Bake for an additional 10 minutes, remove from oven, and enjoy!
What Do I Serve with this Paleo Vegetarian Root Vegetable Hash?
- 5 Minute Chimichurri Sauce is a fantastic and flavorful topper
- Coconut Flour Banana Bread (Paleo, Gluten Free)
- Olive Oil Skillet Bread
- Easy Homemade Chocolate Oat Milk
Get the Same Ingredients I Use For My Sheet Pan Breakfast Hash Recipe!
As always, if you make this sheet pan breakfast root vegetable hash & eggs (or my other vegetarian paleo recipes!) be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Root Vegetable Hash with Eggs
- 2 sweet potato sliced into wedges
- 1 potatoes optional, sliced into wedges
- 1 bell pepper sliced
- 1 sweet onion sliced
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- 1 teaspoon Montreal Steak Spice
- 1/2 teaspoon chili powder
- 4 eggs
- Himalayan Sea Salt and Pepper to Taste
- Preheat the oven to 400 degrees Fahrenheit.
- Cover a large sheet pan or roasting pan with a layer of parchment paper. Add all ingredients except the eggs to the pan, and toss to coat so the oil and spices are on the veggies.
- Place the sheet pan in the oven and cook for 30 minutes, flipping the vegetables half way.
- Carefully remove the pan from the oven and make 4 small nests in the roasted veggies. Crack an egg in each hole, and put the pan back in the oven. Cook for additional 10 minutes until the eggs have cooked through.
- Serve with toast and top with ketchup or chimichurri sauce! Enjoy 🙂
Or tag me @theherbeevore in your photo on Instagram!
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