Root Veggie Hash

Root veggies are still all the rage right now. They are super grounding, filling, and delicious vegetables that have even more benefits than we can imagine. Packed with a ton of B-vitamins, calcium, and other minerals found in the earth (potassium, e.g.), root veggies should be part of our daily diet. 

The best thing about them, is that they are flavorful, it won't feel as though you are eating just normal veggies. They make a great addition to almost any dish. Recently, I've been venturing out with root veggies that aren't as common as carrots and potatoes, such as parsnips and rutabaga. 

In this hash dish, I used sweet potatoes and parsnips as the base. Adding in some greens to up the iron in the dish was an added benefit. This was such a hit with my family during our Saturday brunch. I'll definitely be saving this recipe as a go-to for Saturday mornings. 

Ingredients:

• 1.5 large sweet potato diced into small cubes
• 1 parsnip peeled and chopped 
• 3 small red potatoes peeled and diced into small cubes 
• 1 leek shopped
• 3 handfuls of chopped rainbow chard
• 4 tsp cumin powder
  
• 4 tsp chipotle seasoning
  
• 2 tsp mineral salt 
  
• ​3 tbsp avocado oil (or cooking oil of your choice)
  
• 4 cups water
  
• 1/2 block of extra firm tofu, mashed
  
• 4 packets of grits 
  
• Shredded Colby jack cheese for garnish 
  

Directions:

1. Pre-heat the oven to 350 degrees.
2. In a cast iron skillet, warm the oil. 
   
3. Toss in the leeks, and begin to sauté, until the green parts begin to wilt. 
   
4. In a large pot bring the 4 cups of water to boil. When the water comes to a boil, add both the sweet and red potatoes and cook until they begin to soften--they should be cooked enough to eat. This takes anywhere from 5-10 minutes. Keep a mindful watch on this. 
5. While the potatoes are boiling, add the mashed tofu into the skillet. Incorporate thoroughly with the leeks.
   
6. Once the tofu starts to brown just slightly, add in the parsnips, and continue mixing and moving so that it doesn't burn on the bottom of the skillet.
   
7. Drain the potatoes after they have been boiled, and add to the skillet as well. Keep mixing all of the veggies. (If you need to add a touch of oil here to make sure that the veggies don't stick, do so--but just very little).
8. Incorporate the chard and mix in thoroughly. 
   
9. As you continue to stir the veggies, add in all of the seasonings, cumin, and salt. Be sure to coat everything properly. 
10. In a separate mixing bowl, make the 4 packets of grits according to the directions. 
    
11. Give the hash one more good stir. Then, pour all of the grits on top. Sprinkle with a little bit of cheese on top. 
    
12. Place in the oven until cheese has melted as is beginning to bubble. 
    

I hope you enjoy this root veggie hash as much we did on a beautiful Saturday morning!

this hash is packed with the best--protein, veggies, and everything healthy, you would never know it

final product!