Ugly Produce. Delivered.

 Field Roast Veggie Hash

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Recipe and Photo by Dafna Ben-Zeev of Freshly Dafna

Theres something about a warm savory meal made from fresh roasted vegetables that hits the spot. Whether its for breakfast, brunch or lunch this recipe works, and theres nothing wrong with doubling down and having it for all three. This colorful recipe can feature an assortment of seasonal vegetables making it as adaptable as it is easy to make, but we like to keep it simple.

Ingredients

  • 2-3 tbsp olive or avocado oil*

  • 1 medium onion, diced*

  • 1/2 package Field Roast Apple Maple Breakfast Sausage, cut into 1/4 -1/2 in slices*

  • 1 medium sweet potato, cut into small cubes*

  • 1 small butternut squash, cut into small cubes*

  • 1 cup brussel sprouts, trimmed and sliced*

    *Ingredient available to add to your Imperfect box

Instructions

  1. Heat 1 tbsp oil in large high rimmed pan or skillet over medium high heat.

  2. Saute the onions until they begin to soften, about 2 minutes, then add the sausage and cook until they are slightly browned, about 3 more minutes, stirring often.

  3. Turn off heat and scoop out the sausage and onion into a medium bowl, leaving any excess oil in the pan.

  4. Add 1-2 more tbsp of oil (pan should be well coated) and re-heat the pan to medium high.

  5. Once the pan is hot add the sweet potatoes, 1 tsp of salt, and 1/2 tsp pepper, stir well and let cook until they are starting to brown and just tender enough to slightly pierce with a fork, about 3-4 minutes, stirring often.

  6. Add the butternut squash and brussel sprouts and continue to cook, and stir, until all the veggies are crisp yet tender, about 3-4 more minutes.

  7. Once all the veggies are nearly done, add the sausage and onions back into the pan and cook everything together for another minute or so, ensuring to taste and adding any more salt and/or pepper if needed.

  8. Remove from heat and serve as is, with a side of crusty toast, some avocado, a few dashes of hot sauce

Recipe Notes and Variations

  • The key to a crispy hash is ensuring that all the veg are cut into small similarly sized cubes/slices. Make sure the pan/oil are sufficiently hot! And stir often.

  • This hash is infinitely adaptable to the season's offerings. You can sub/add different potatoes, other types of squash, or some hearty greens. Just be sure to group the veg with things of similar cooking times. Cooking denser things first and ending with lighter ingredients.