Root Vegetable & Sweet Potato Hash

Root Vegetable & Sweet Potato Hash
w/ Kale, White Bean Puree, Herby Greek Yogurt Sauce & Poached Brown Egg

Recipe by: Dan Merola, Roots Café

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Roasted Vegetables

  • root vegetable hashTurnips
  • Carrots
  • Parsnips
  • Onions
  • Sweet Potatoes
  • Kale

Bean Puree

  • 1 can White Beans (Cannellini or Garbanzo)
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Lemon Juice
  • Salt & Pepper

Greek Yogurt Sauce

  • 1 Cup Greek Yogurt
  • Herbs (Your Choice)
  • Salt & Pepper


  • For the sauce: Chop herbs. Whisk into plain Greek yogurt. Season to taste with salt and pepper.
  • For the bean puree: In a food processor, combine all ingredients and blend until smooth.
  • For the vegetables: Dice equal parts of the vegetables ½”. Roast in oven or sauté in pan until caramelized and softened through.
  • Serve Hash over Bean Puree. Drizzle with Yogurt Sauce. Top with Poached Egg.

Recipe by: Dan Merola, Executive Chef Roots Café

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