Best 6 Root Vegetable Hash With Horseradish Cream Recipes

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Indulge in the hearty goodness of our root vegetable hash with horseradish cream, a delectable medley of roasted root vegetables, crispy breakfast potatoes, and a tantalizing horseradish cream sauce. Featuring sweet potatoes, parsnips, and carrots, this hash offers a symphony of flavors and textures, perfectly complemented by the tangy kick of horseradish.

For a satisfying vegetarian main course, try our savory lentil and vegetable hash, packed with protein-rich lentils, roasted vegetables, and a flavorful blend of spices. If you're craving a classic comfort food with a twist, our corned beef hash with roasted potatoes and poached eggs is sure to hit the spot. Crispy potato cakes with smoked salmon and poached eggs make for an elegant brunch or lunch option, combining the richness of smoked salmon with the creamy decadence of poached eggs.

Transport yourself to the Mediterranean with our Mediterranean vegetable hash, a vibrant combination of roasted vegetables, feta cheese, and a zesty lemon-herb vinaigrette. For a lighter, refreshing meal, our summer vegetable hash with zucchini, corn, and tomatoes offers a burst of garden-fresh flavors. Elevate your breakfast or brunch with our sweet potato and chorizo hash, a delightful mix of sweet potatoes, spicy chorizo, and a touch of smoky paprika.

Our versatile recipes cater to various dietary preferences, including gluten-free and vegetarian options. With easy-to-follow instructions and a detailed ingredient list, each recipe promises a culinary journey that will tantalize your taste buds.

Let's cook with our recipes!

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.

Provided by treehuggingmom

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 slices uncooked bacon, cut in 1/2-inch dice
1/2 cup onion, finely diced
3/4 lb sweet potato, peeled and cut in 3/4-inch dice
1/2 lb turnip, peeled and cut in 3/4-inch dice
3/4 lb celeriac, peeled and cut into 3/4-inch pieces (celery root)
1 cup low sodium chicken broth
salt
fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons chopped chives

Steps:

  • In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
  • Add root vegetables and stir together.
  • Add chicken broth; salt and pepper to taste.
  • Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
  • Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
  • Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.

Nutrition Facts : Calories 192.6, Fat 6, SaturatedFat 1.4, Cholesterol 2.7, Sodium 222.2, Carbohydrate 31.4, Fiber 5.5, Sugar 8.1, Protein 5.1

ROASTED ROOT VEGETABLE HASH



Roasted Root Vegetable Hash image

Provided by Laura Norris

Number Of Ingredients 11

2 golden sweet potatoes (or regular sweet potatoes)
1 large carrot
1 large parsnip
1 beet
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
4 large eggs
1-2 tablespoons chopped fresh cilantro (optional)

Steps:

  • Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, chop the potatoes and carrots and peel and chop the beet. Toss the vegetables with the olive oil and spices and roast for 25-30 minutes, under crisp-tender.
  • Once the vegetables are done, cook the eggs as desired. For perfectly runny over-easy eggs, cook in a lightly-oiled pan over medium heat until the whites set, flip over the egg, and cook for an additional minute. Immediately remove from heat.
  • Divide the vegetables between two plates, top each with two eggs, and generously sprinkle with cilantro.

VEGETABLE HASH WITH POACHED EGGS



Vegetable Hash with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

Steps:

  • Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
  • To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
  • Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
  • Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

ROASTED VEGETABLES WITH HORSERADISH DRESSING



Roasted Vegetables With Horseradish Dressing image

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

Provided by JustJanS

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

  • Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
  • Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
  • Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
  • Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
  • Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
  • Good with beef, lamb or oven roasted salmon.
  • HORSERADISH CREAM:.
  • Combine garlic, horseradish and mustard.
  • Gradually whisk in oil and vinegar.
  • Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

MASHED ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories     HarperCollins     Brunch     Breakfast     Dinner     Vegetarian     Vegetable     Vegan     Root Vegetable     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

  • Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

Tips:

  • For the best flavor, use a variety of root vegetables, such as carrots, parsnips, turnips, and rutabagas. Beets can also be added for a pop of color and sweetness.
  • To save time, use pre-shredded root vegetables from the grocery store.
  • If you don't have horseradish cream, you can make your own by mixing together grated horseradish, sour cream, and lemon juice.
  • Serve the hash with your favorite breakfast sides, such as eggs, bacon, or sausage.

Conclusion:

Root vegetable hash is a hearty, healthy, and delicious breakfast or brunch dish that is perfect for a cold winter morning. It is also a great way to use up leftover root vegetables. With its simple ingredients and easy preparation, this recipe is sure to become a favorite in your home.

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