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Roasted veggie hash

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

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

  1. 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. 

  2. Drizzle with the olive oil and mix with garlic and pepper. Bake for 45 minutes, stirring occasionally.  

  3. Lower temperature to 375 and add sausage to baking sheets. Cook 10 additional minutes. Meanwhile, cook eggs however desired (I used sunny side up).

  4. 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.