John’s Root Vegetable Hash
John is the King of Brunch. He’ll greet you at the door for these lively Saturday morning classes with coffee and gets you cooking within minutes to get a full spread ready and piping hot at 12:30. I love the Chicken and Waffles menu, but the New Orleans Brunch is our best-seller, and no one loves his sides more than this hungry lady. It takes a few minutes to chop these veggies up, but the result is a colorful dish that feeds an army and cooks on one single pan.
If you’re feeling up to it, replace half of your olive oil with some rendered pork fat (aka the fat your bacon leaves behind in the pan) or duck fat. You’re welcome.
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Ingredients
John’s Root Vegetable Hash
- 1 lb Medium-sized carrots
- 1 lb Potatoes
- 1 lb Assorted root vegetables parsnips, celery root or turnips
- 2 Medium red onions
- 1/4 cup Olive oil
- 1 tsp Kosher salt
- Large pinch Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Peel the root vegetables. Cut celery root into 1-inch-thick slices, then cut each slice into 1/4- to 1/3-inch thick strips; cut crosswise to make 1/4- to 1/3-inch dice. If any of the other vegetables are thicker than 1-1/2 inches in diameter, cut them lengthwise in half, then cut crosswise into 1/4- to 1/3-inch-thick slices. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
- Brush a heavy baking sheet with some of the oil. Lay the onion wedges cut side down in one corner of the pan. Scatter the root vegetables over the rest of the pan. Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated with oil, then brush the tops of the onions. Sprinkle all the vegetables with the salt and pepper.
- Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.
Notes
Serves 4
