Root Veggie Hash With Eggs

To get an amazing jumpstart on your daily veggies and fruits, move this vitamin-loaded beauty to the center of your breakfast plate.

Our hash is a vegetable party on a plate, with more than a cup of roasted produced per serving.

Total Time:
Level: Easy
Serves: 4


  • 1 (8.8-oz) package peeled precooked beets, diced (1 1/2 cups)
  • 1 fennel bulb, trimmed and diced (fronds reserved for garnish)
  • 1 lb sweet potato (about 1 large), diced
  • 1 red onion, diced
  • 1 garlic clove, minced
  • 1 tbsp. rosemary, coarsely chopped (optional)
  • 1 tbsp. plus 1/2 tsp olive oil
  • 4 large eggs


  1. Heat oven to 425°F. Toss beets with fennel, sweet potato, onion, garlic, rosemary, 1 Tbsp oil, and the salt. Roast on a rimmed baking sheet, 30 min.
  2. Stir vegetables, and roast until soft and caramelized, 15 to 20 min more.
  3. Heat remaining 1/2 tsp oil in a nonstick skillet over medium heat. Crack eggs into pan, and cook until set, 5 to 7 min.
  4. Divide hash among plates, and top with the fried eggs. Sprinkle with fennel fronds.

This story originally appeared in the March 2017 issue of Dr. Oz The Good Life.

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