Potato and Vegetable Hash


  • 2 pounds assorted Idaho® Red and Yukon Gold Potatoes
  • 1 bunch radish
  • 1 medium fennel bulb
  • 2 large carrots
  • 8 ounces crimini mushrooms
  • 4 slices thick cut bacon, cooked and crumbled
  • 4 sprigs fresh thyme
  • kosher salt and black pepper
  • 4 large eggs (optional)


  1. Scrub your potatoes and cut them into 1 inch to 1 ½ inch chunks. Place on a large rimmed baking sheet and drizzle with 1 tablespoons avocado or grapeseed oil. Season with kosher salt and black pepper and place in a heated 400 degree oven. Roast potatoes for 20 minutes.
  2. While the potatoes are cooking, begin to prep the remaining vegetables. Trim and halve the radishes, slice the fennel, peel and cut the carrots into 1 inch chunks and clean and slice the mushrooms.
  3. Remove the potatoes from the oven and add the halved radishes, sliced fennel and chunked carrots to the baking sheet. Drizzle another tablespoon of oil over top and using a spatula mix with the potatoes. Season again with salt and pepper to taste and add the sprigs of thyme. Place back in the oven to roast for another 25 minutes.
  4. Remove the vegetables from the oven, mix around with a spatula again and top with the sliced mushrooms to finish cooking for the last 10-15 minutes, depending on how browned you would like the mushrooms to be.
  5. Remove from the oven, stir in the chopped bacon and divide amongst 4 plates. The hash can be served as a hearty side or if using the eggs, fry them sunny side up and top each plate with a fried egg for a complete meal.
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Yield: 4 servings

Susan Palmer
Food Blogger
Girl In The Little Red Kitchen

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