Chef Bill Andrews from Leons Cafe and Catering in Barrington is making Fall Root Vegetable Hash with eggs!
1 Cup each: Cubed Butternut Squash, Yellow Turnips, Sweet Potato, Red Bliss Potato, Sweet Vidalia Onion & Granny Smith Apple
2 Tbsp. Extra Virgin Olive Oil
1 Tsp. Ground Cinnamon
¼ Tsp Ground Nutmeg
¼ Tsp Ground Clove
Salt & Pepper to taste
Note: You may choose to add 2 Tbsp. of Brown Sugar (Optional)
- In a stainless steel bowl, add all the ingredients above and toss to coat.
- Place in a 350 degree oven and bake for 20 – 30 minutes or until the vegetables and fruit are tender.
- The apple will get mushy, but that’s ok. It will help to bind the vegetables.
Serve with any style of eggs you like.
BBQ Pulled Pork
Cubed up leftover Turkey or Chicken
Black Beans & Brussel Sprouts