This lovely oven-baked hash is full-on comfort food.
It’s made with loads of diced Yukon gold potatoes, plus sweet potatoes, onions, and beets, and almost glows with exquisite color and rich satisfying flavor. In fact, it’s such a dazzler that it makes a great addition to a holiday dinner. But you know what? It’s also perfect served for breakfast or brunch on a cold winter weekend, surrounded by loved ones in fuzzy slippers.
And that, my friends, shall be my holiday wish for you. May you enjoy a season filled with good cheer and great health, surrounded (at least some of the time) by loved ones in fuzzy slippers.
BAKED RED FLANNEL HASH
2 1/2 pounds Yukon Gold potatoes, scrubbed, unpeeled, and diced in 1/2-inch cubes
1 pound sweet potatoes, peeled and diced in 1/2-inch cubes
1 medium sweet onion, diced
1/2 pound cooked beets, diced in 1/2-inch cubes
1 1/2 teaspoons kosher salt (or to taste)
1/2 teaspoon black pepper
1/4-1/2 teaspoon Creole seasoning
fresh Italian parsley, chopped (optional)
Preheat oven to 425 degrees. Have ready a large nonstick roasting pan (Scanpan roasting pans are my favorite). Toss all ingredients, except the parsley, together in the pan. Add 1/4 cup water to prevent sticking.
Roast uncovered for 20 minutes. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry. Continue to roast for another 15 minutes, or until all of the vegetables are tender. At this point, either remove from the oven, or if desired, continue to roast for another 10 or 20 minutes, until potatoes brown and crisp a bit more, scraping from the bottom of the pan as needed.
Remove from oven. Garnish with fresh parsley, and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen