This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch.
Ingredients
1 kg
Potatoes
(unpeeled, cut into 1/2-inch cubes)
454 gm
Sweet potato
(peeled and cut into 1/2-inch cubes)
1 medium
Sweet onion
(finely chopped (1 1/2 cups))
227 gm
Beets, boiled, drained
(cut into 1/2-inch cubes)
1 tsp
Sea Salt
(to taste)
1/2 tsp
Black pepper
(freshly ground)
1/4 tsp
Creole seasoning, Zatarain's
(1/4 to 1/2)
1 bunch
Parsley, fresh
(optional)
Instructions
Preheat oven to 425°F. In a large nonstick roasting pan combine all ingredients except parsley. Toss well to distribute seasonings. Add ¼ cup water to pan.
Roast, uncovered, 20 minutes. Stir gently; add another splash or two of water if vegetables look like they are getting too dry. Roast 15 to 20 minutes more or until all vegetables are tender. If you like, sprinkle with parsley.
