Breakfast Root Veggie Hash
Sometimes breakfast doesn’t need to be sweet!
And often when we go for a savoury option, eggs are involved. I love eggs as much as the next person, but do yourself a favour and give this breakfast hash a try for a different take on the first meal of the day.
The root veggies actually do give a bit of a sweetness to the hash, and as a bonus you’re ticking off a serving (if not more) of your 5-a-day right away!
The original recipe isn’t quite FODMAP-friendly, but if you refer to the notes below the recipe you’ll see some easy swaps to ensure it’s low-FODMAP if you need it to be.
Breakfast Root Veggie Hash
Ingredients
- 1 sweet potato small, diced
- 1 parsnip diced
- 1 beet large, diced
- 1 onion small, diced
- 2 garlic cloves minced
- 500 g ground pork
- 100 g spinach
- 2 tbsp olive oil
- 2 tsp turmeric
- salt & pepper to taste
- ½ avocado garnish
Instructions
- Warm the olive oil in a large frying pan over medium heat.
- Add in the sweet potato, parsnip, beet, onion, and garlic. Season with salt, pepper, and turmeric. Cook for roughly 10 minutes.
- Add in the ground pork and continue cooking for about 10 minutes, breaking apart the ground meat as you go until it is browned and cooked through.
- Stir in the spinach and cook an additional 3-4 minutes until spinach is wilted.
- Garnish with avocado.
Notes
- Skip the beet (you can add in more parsnip).
- Replace the onion with chopped leeks (green part only).
- Remove the garlic cloves and use garlic-infused olive oil instead of regular olive oil.
- Limit the avocado to ⅛ of an avocado per serving.
Are you struggling to get more veggies into your diet?
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