Root Vegetable Hash with Avocado Creme

standard December 3, 2014 Leave a response

Root Vegetable Hash with Avocado Creme

One of my favorite challenges is to see how many of my CSA veggies I can fit into a single recipe. And what better way to use turnips, sweet potatoes, collards, and broccoli than with an easy and delicious one-pot hash. This recipe turned out just as delicious in the pan as it did in my head. I’m a little sad that I am out of town and cannot enjoy it all week long.

This is everything you would expect in a traditional hash. A mix of textures, savory flavors, a touch of creaminess, and a crispy golden color. Hearty and simple, this meal is perfect for brunch for a crowd, or dinner for one.

2014-11-30 16.32.24

Root Vegetable Hash with Avocado Creme

Yield: Serves 4

Calories per serving: 348


  • 1 T vegan butter
  • 1/2 c onion, diced
  • 2 cloves garlic, minced
  • 1 c turnips, diced
  • 1 c sweet potatoes, diced
  • 1 c broccoli florets, diced
  • 1 c collard greens, chopped
  • 2 field roast sausages, diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 c fresh cilantro, chopped
  • 1 T balsamic vinegar
  • 1 medium avocado
  • 1/4 c cashews
  • 1/4 - 1/2 c vegetable stock


  1. Melt butter in a cast iron skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. Add turnips and sweet potatoes and stir to combine. Let cook 5-8 minutes.
  3. Add broccoli and greens. Continue cooking until bright green and starting to soften, another 5-8 minutes.
  4. Add field roast, salt, pepper, cumin, cilantro, and vinegar. Reduce heat to low and let cook until field roast is warmed and flavors meld.
  5. Combine avocado, cashews, and vegetable stock in a blender until smooth.
  6. Plate and serve hash with a spoonful of avocado creme on top. Garnish with more cilantro.


Per serving: 348 kcal, 30 g carbs, 19 g fat, 17 g protein, 691 mg sodium, 7 g sugar



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