Sunday we had my parents in town and I whipped up a most delicious roasted root veg hash for breakfast. I encourage you to do the same, perhaps this coming weekend. I don’t have a recipe, nor do I feel like coming up with one so I will just give you the basics.
We had the roasted veg for dinner the night before (potatoes, butternut, celery root, etc) and they were staring at me from the fridge when I opened it to ponder breakfast. I sauteed some onions and fresh herbs (parsley, thyme, sage) in a mixture of butter and olive oil, plus salt and pepper. Dumped in the vegetables and stirred them around, added some diced jalapeños and a bit of water to re-plump the slightly dry veg mixture.
Topped it with poached eggs and feta cheese. And served it with arugula salad tossed with lemon and olive oil. It seriously hit the spot. And reminded me that I NEED to make Rachel’s apple sage cardamom pancakes, like soon.
Siiigh. Officially enamored with fall. Again.
(Note: When I make this again I think I’ll add maybe turnips and golden beets to the veg mix. Twill be delicious.)