This colorful autumn hash can be made with a variety of squashes and root vegetables. Top with a poached egg for a beautiful brunch dish!
3 lbs root vegetables, such as butternut squash, parsnips, carrots, celery root, parsley root, turnips and/or potatoes in any combination
2 medium onions, peeled and diced
1 Tbsp plus 2 tsp extra-virgin olive oil, rendered bacon or pancetta fat, or brown butter
¾ tsp kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees.
Peel and diced the vegetables into ¼-inch cubes. (You should have about 8 cups of vegetables.)
Using a lightly dampened brush, brush a heavy baking sheet with some of the oil. Scatter the root vegetables and diced onions over the pan. If using beets keep them on one side of the pan so they don’t discolor the rest of the vegetables. Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated with oil. Sprinkle all the vegetables with the salt and pepper.
Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 35 minutes.
In Advance: Up to 4 hours ahead, prepare all the vegetables. The cooked hash can be stored, covered, in the refrigerator for up to 3 days. Warm in a nonstick skillet over moderate heat.