We all know breakfast’s renown as the most important meal of the day, but as of late it’s come to light that loading up on pancakes, fruit, breakfast cereal, toast and granola may not be such a smart idea. Every whole food philosophy, from Macrobiotics to Paleo, recommends we replace sugar and refined carbohydrates in our diet with more nutritious dishes rich in protein, vegetables, good quality fats, and whole grains. It’s a sacrifice made worth it for better health and well-being, but it also challenges our perception of what a meal consists of, especially breakfast. With that in mind, here’s a breakfast idea that is quick and satisfying- Veggie Hash. This dish can be made ahead in bulk, and then re-warmed each morning in a skillet.
Veggie Breakfast Hash
2 celery stalks
1 turnip or rutabaga
or a combo of vegetables of your choice, ex- sunchoke, beets, winter squash, parsnip
your favorite high heat cooking oil (I like bacon grease or ghee, but sunflower or coconut oil is great too)
salt & pepper
Start by preheating your oven to 400 and pulling out a large cutting board, a sharp chopping knife, a large bowl, two baking sheets or pyrexes, and a vegetable peeler.
Wash all your veggies and peel the ones you desire to be peeled. In some cases I’ll wash and scrub certain veggies really well rather than peel them, for that extra fiber, but go with whatever you prefer!
Settle in to your cutting board and begin dicing all your vegetables. Try to chop them to more or less uniform sized pieces so that they will cook at the same rate. Remember that the smaller the pieces the faster they will cook. Throw your chopped veggies in the large bowl.
Toss the chopped veggies with the oil, salt and pepper, and spread evenly on the baking pans, not too deep. Bake for 30-40 minutes, or until fork tender and slightly browned.
These are especially good reheated in a skillet in the morning and topped with a fried egg and some saurkraut, or mixed with sausage, ground turkey, or bacon, yum!