For the Root Veggie Fries:
1 large Yukon Gold or Idaho potato, scrubbed and dried, cut lengthwise into wedges.
1 large sweet potato, scrubbed and dried, and cut lengthwise into wedges
2 large carrots, halved across then quartered lengthwise
2 large parsnips, halved across then quartered lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon salt, or to taste
1 branch of rosemary stripped of its leaves.
For the Breakfast Hash:
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
4 cups Oven-Roasted Root Veggie Fries (recipe above)
1 Roma tomato, diced
Salt and pepper
4 large eggs
Fresh parsley, chopped for garnish (optional)
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