Heat up this Hearty Hash!!

Roasted Veggie Hash with Chicken Crumble & an Over-easy Egg

Anything that I make with an oozy egg on top is a crowd favorite in my house, for my kids that is. For my husband it has to be solid through and through. The star of this dish is the roasted veggie hash. It can be the foundation of a hearty dinner like this layered meal, a tasty side dish, or a great add on for a dairy lunch with the Farro and some crumbled feta. I seam to make this in the winter so I gravitate towards the winter veggies, but if you have others that you like to roast any combination would pretty much work. Asparagus, broccoli, cauliflower and Brussels sprouts are all good choices . Pick the vegetables that appeal to you, and roast them simply with olive oil salt & pepper, and you have a nice dish. I used the Herbed Lemon  Farro from my previous post, and I made a simple chopped chicken crumble to add on. Topped with a fried egg of your choice of runnyness.

Roasted Veggie Hash                         

Ingredients:

olive oil

2 cups Clemini mushrooms cut in quarters

2 cups butternut squash 1/2" cubed

2 cups Yukon Gold potatoes 1/2" cubed

1 bulb fennel chopped 1/2"

1 large yellow,red or orange pepper 1/2" cubed

Salt and pepper 

Preheat oven 415 degrees. You need one large and one small sheet pan coated with olive oil, I use the spray for this.

The mushrooms cook much quicker so I separate them from the other veggies, I also don't season them till after they are cooked because the salt will extract all their juices.On the small sheet pan put the mushrooms in a single layer and drizzle and toss with olive oil. Roast the mushrooms for 20 minutes.

On the large sheet pan arrange all the other chopped veggies in a single layer, drizzle and toss with olive oil,  season with salt and pepper. Roast for 30 minutes till edges of the vegetables start turning a golden brown. Toss vegetables on the sheet so you see the golden brown sides that were touching the sheet pans and now the top sides will have a chance to crisp up. continue to roast for 15 minutes.

Combine all roasted vegetables together, drizzle lightly with olive oil.

Chopped Chicken Crumble

Ingredients:

1 lb chopped chicken

1/4 cup total chopped parsley, sage & thyme

1 garlic clove grated

1/2 teaspoon Ancho chili powder

salt & pepper

Mix all the ingredients together. I like to use a wok pan to saute the chicken and keep mixing and chopping till fully cooked .

Serve in individual bowls. Layer the Herbed Lemon Farro, Roasted veggies, Chicken Crumble, a few drops of Sriracha Sauce, and a over-easy egg!

Enjoy!!