Favorite Recipes: Loaded Root Vegetable Hash

LOADED ROOT VEGETABLE HASH TOPPED WITH FRIED EGGS & AVOCADO

Need a hearty breakfast recipe for a fall camping trip, especially when you plan to hang around the campground for a bit before heading out on a big hike?  It takes a small chunk of time to prepare the hash, but is totally worth the wait!  2 to 3 hungry campers will be satisfied by this hearty breakfast (which also makes a great dinner!).

Ingredients

• 1 medium onion, chopped
• 3 small beets, cubed
• 1 large sweet potato, cubed
• 1 small box of fresh spinach or kale
• 1 medium avocado, sliced
• 1-2 TBSP coconut or olive oil
• Eggs (2 per person)
• Swiss or Cheddar cheese (1 slice per person)

Instructions

• Cut beets and sweet potato into small cubes.
• Add veggies and 1/3 cup of water to the Fry-Bake.
• Cover and simmer until water is boiled off and veggies are soft, about 5-7 minutes.  Pour off any excess water.
• Add 1-2 TBSP coconut or olive oil, chopped onion, and sauté hash until caramelized.  Set aside, but keep warm.
• In the Fry-Bake, fry up 1-2 eggs per person, cover with cheese, put lid on, and turn off heat.
• Serve the hash on a bed of fresh spinach/kale greens, top with fried eggs, and sliced avocado.