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    Home » Recipes

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

    Published April 22, 2017. Last modified November 22, 2019 By Gary White

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    Vegetable Hash | The Foodie Eats

    This powerhouse vegetable hash is simple, healthy and delicious. It is also Whole30 compliant, Paleo approved, and both gluten-free and dairy-free!

    Vegetable Hash | The Foodie Eats

    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 Eats

    Vegetable Hash | The Foodie Eats

    Vegetable 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.

    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.

    Vegetable Hash with Sunny Eggs

    This powerhouse vegetable hash is simple, healthy and delicious. It is also Whole30 compliant, Paleo approved, and both gluten-free and dairy-free!
    5 from 1 vote
    Print Pin Rate
    Course: Brunch
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 138kcal
    Author: Gary White

    Ingredients

    • 3 lb 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

    • Preheat oven to 400 degrees.
    • 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.
    • 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.
    • 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.
    • Meanwhile, in a nonstick pan - cook 4 sunny-side up eggs.
    • Remove skillet from oven and top with eggs.
    • Serve immediately and enjoy!

    Nutrition

    Calories: 138kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 104mg | Potassium: 322mg | Fiber: 4g | Sugar: 7g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    79 shares