Hash is the perfect way to incorporate more eggs (a Top 10 Foods for Runners pick) into your diet. It’s also a great way to get your daily dose of veggies and protein. Gone are the days of hash only being for breakfast people. It can be enjoyed anytime, anywhere. I am not a breakfast person, but I certainly don’t feel like I’m missing out one bit when I eat absurd amounts of crispy potatoes, veggies, and eggs for dinner.
This particular hash is super easy. Everything (besides the eggs) is cooked on one baking sheet (if you have a big enough sheet. No shame in using two pans if you don’t). Thanks to the magic of the oven, you put in some raw food and what comes out is a delicious crispy mess of all the best foods. Thanks, oven. Add an egg or two cooked any style on top to round up on protein. The chicken sausage is totally omittable but does help on the protein count.
Make as much roasted veggie hash as your oven can handle and enjoy it all throughout the week, with eggs of course. If you want to read more about the magic of eggs, check out my Top 10 Foods for Runners: Week 2
Roasted veggie hash
Ingredients
- 3 sweet potatoes, chopped into 1/2 inch cubes
- 2 zucchini, chopped into 1/2 inch triangles
- 4 cups red baby potatoes, chopped into 1/2 inch cubes
- 3 cups grape tomatoes
- 4-5 cloves garlic, peeled and smashed
- 3 tbsp olive oil
- 1 package (4-6) pre-cooked chicken sausage
- 4 eggs
- 1 cup kale, stems removed, chopped
- salt and pepper
Instructions
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Preheat oven to 400 degrees. Line one large baking sheet or two medium-sized baking sheets with parchment paper. Spread out potatoes, zucchinis, and tomatoes onto the baking sheets.
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Drizzle with the olive oil and mix with garlic and pepper. Bake for 45 minutes, stirring occasionally.
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Lower temperature to 375 and add sausage to baking sheets. Cook 10 additional minutes. Meanwhile, cook eggs however desired (I used sunny side up).
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Remove baking sheets from oven and mix veggies with salt. Slice sausage and mix into the roasted vegetables. Add kale and mix well. Divide between four plates and add an egg on each. Serve immediately.
