Roasted Vegetable Hash

Name: Roasted Vegetable Hash
Yield: Makes 6–8 servings
Ingredients: 3 tbsp chopped fresh cilantro, plus more for garnish; 1½ tsp ground cumin; 1 cup (170 g) fresh or thawed frozen corn kernels; 1 cup (170 g) fresh or thawed frozen corn kernels; Lime wedges for serving; Plain yogurt for serving; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1½ lb (680 g) orange-fleshed sweet potatoes, peeled and cut into small cubes; 1½ lb (680 g) Yukon gold potatoes, peeled and cut into small cubes; 2 tbsp olive oil; 1 yellow onion, chopped; 1 red bell pepper, seeded and chopped; 1 jalapeño chile, seeded and minced

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

A mixture of orange sweet potatoes, Yukon gold potatoes, onion, peppers, and sweet corn kernels, this vegetarian hash makes a terrific side dish or can stand on its own as a main, especially if topped with poached eggs. Don’t forgo the dollop of plain yogurt and squeeze of lime as this really makes the hash shine.

Ingredients

1½ lb (680 g) orange-fleshed sweet potatoes, peeled and cut into small cubes
1½ lb (

Side dish
Gluten-free
Vegetarian
Brunch
Breakfast

Method

Preheat the oven to 400°F (200°C). Lightly oil a large rimmed baking sheet.

Place all the potatoes on the prepared baking sheet. Drizzle with 1 tbsp of the oil, toss to coat the pot