In the Kitchen: Fall Root Vegetable Hash


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)


  1. In a stainless steel bowl, add all the ingredients above and toss to coat.
  2. Place in a 350 degree oven and bake for 20 – 30 minutes or until the vegetables and fruit are tender.
  3. The apple will get mushy, but that’s ok. It will help to bind the vegetables.

Serve with any style of eggs you like.

Optional additions:

BBQ Pulled Pork

Cubed up leftover Turkey or Chicken

Black Beans & Brussel Sprouts