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Vegetable Hash with Sunny Eggs – Whole30, Paleo, Gluten-Free

Vegetable Hash | The Foodie Eats

Vegetable Hash with Sunny Eggs

My wife and I recently started a round of Whole30. One reason we decided to do Whole30 was to get more veggies back into our diet. This powerhouse 5-vegetable hash with sunny eggs certainly accomplishes that! With sweet and bold vegetable flavors, along with creamy sunny side up eggs, this is a dish you don’t want to miss.

A Note on Individual Roasting

You’ll notice each vegetable is roasted separately, then combined. You may be wondering, can’t I just throw it all together in one skillet to save time? You could, but trust me, you don’t want to do that. Take the time to roast them individually.

Vegetable Hash | The Foodie EatsVegetable Hash | The Foodie EatsVegetable Hash | The Foodie Eats

Why? Roasting helps preserve the nutrients, flavor and texture of each ingredient. Cooking them together results in ingredients that lose their individual flavor and become one thing. Sometimes, that’s great, but not in this dish. And, because of the distinct vegetables in this dish, some cook faster than others. Cooking them together would result in a mixture of overcooked mush, and undercooked crunch. No one wants that.

Bold Flavors, Incredible Taste

While each ingredient maintains it’s own unique taste, they work incredibly well together. Combining them in a hash means you get the incredible flavor of each ingredient without any one ingredient overpowering the dish. If you’re not a Brussels fan because you associate them with an overpowering flavor, trust me, you want to try them in this dish!

The Tools

There are two tools I used for this dish. The first is our EVO Sprayer. If you’ve never heard of this, you want one in your life. We previously owned a Misto sprayer, but it constantly became clogged, even with cleaning. The EVO sprayer allows you to evenly coat a dish or pan with your favorite oil. We keep ours filled with olive oil.

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata

Chicken Drumsticks Recipe | The Foodie Eats

Chicken Drumsticks Recipe

The second tool is purely for presentation purposes: A cast iron skillet. While every chef should have a cast iron skillet to create incredible recipes like my Savory, Sweet and Spicy Chicken Drumsticks or my Whole30 Approved Ratatouille Frittata, you don’t have to own one to make this dish. Simply fill your favorite casserole dish instead.

The Method

Vegetable Hash with Sunny Eggs
Author: 
Recipe type: Brunch
 
Ingredients
  • 3lb spaghetti squash
  • 2 rosemary sprigs
  • 1 lb. Brussels sprouts - thinly sliced
  • 2 large sweet potatoes - cut into small cubes
  • 8 oz. baby bella mushrooms - sliced
  • 1 red bell pepper - julienned
  • 4 large eggs
  • olive oil
  • sea salt
  • black pepper - fresh cracked
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Spray with olive oil, season with sea salt, place rosemary in each half, and place flesh side down on a roasting tray. Bake for 40 minutes, then remove and allow to cool flesh side up. Using a fork, scoop out squash. Place in a fine mesh strainer and squeeze out excess water. Transfer to large mixing bowl.
  3. While squash is cooking, prep your other veggies. Then, do this step separately for each - Brussels sprouts, sweet potatoes, mushrooms and pepper. Add veggie to a bowl, spray with olive oil, season (to taste) with sea salt, then spread evenly on roasting tray. Add Brussels and sweet potatoes to same tray with mushrooms and pepper on another. Bake each tray for 30 minutes, stirring the Brussels after 20 minutes. Then transfer all veggies to the same large mixing bowl with squash.
  4. Gently mix all veggies and season with black pepper (to taste). Transfer to cast iron skillet (or other casserole dish) and bake for 10 minutes.
  5. Meanwhile, in a nonstick pan - cook 4 sunny-side up eggs.
  6. Remove skillet from oven and top with eggs.
  7. Serve immediately and enjoy!

 

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Entrée Gluten-Free Recipes

Ratatouille Frittata – Whole30, Gluten-Free, Dairy-Free

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata

Our family has decided to do the Whole30 diet. So you know what that means… Time to get creative with the food! Over the years I’ve found that the only times I’m successful with dieting is when I make a concerted effort to make delicious food. So here’s the first of my creations – a delicious ratatouille frittata!

I Cannot Lie to You…

This recipe requires a good amount of work. Not difficult work. But it just takes some time to make this dish look stunning. But, sometimes it’s worth it for that “Wow!” factor – which this delivers, both with appearance and flavor!
I highly recommend getting a high-quality v-blade mandoline slicer. We’ve owned several over the years, but the one pictured above has proven to be worth the investment.

You’ll Notice a Difference

Traditional ratatouille contains eggplant. I don’t like eggplant. Well, unless it’s breaded, fried, and covered with cheese and sauce. So, for this dish, I decided to switch it out for potatoes. It worked. I mean, it really worked!

And as Always… Please Pin & Share the Love!

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata
Author: 
Recipe type: Brunch
Cuisine: Whole30
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 zucchini - thinly sliced rounds
  • 2 squash - thinly sliced rounds
  • 2 russet potatoes - thinly sliced rounds
  • 5 tomatoes - thinly sliced
  • 3 Tbsp. olive oil
  • 12 large eggs
  • 4 tsp. sea salt - divided
  • fresh cracked black pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. In large cast iron skillet - arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern around outside of pan. Then make an inner circle going the opposite direction. Finally, fill in center to make a "flower-like" shape.
  3. Drizzle olive oil around the outside of pan and in the cracks of veggies. Then sprinkle with 2 tsp. of salt.
  4. Place skillet uncovered in oven for 40 minutes.
  5. Move skillet to stovetop and cook over medium-high heat until juices are evaporated (about 15 minutes).
  6. Meanwhile, in a large bowl - combine eggs and 2 tsp. of salt. Whisk well.
  7. Once juices are evaporated - gently add eggs to skillet and allow to settle for about 30 seconds.
  8. Move skillet back to oven and bake for 30 minutes.
  9. Remove from oven, slice like a pie, and enjoy!