Apple and Root Vegetable Hash

This root vegetable hash is everything I want in a fall breakfast (or dinner, for that matter). It’s made with a variety of root vegetables for earthy flavours, sweet apples and sage. I love to top it with a soft poached egg.

sea salt
black pepper, freshly cracked
¾ lb celery root, peeled and cut into ½” pieces (2 cups)
¾ lb Yukon Gold potatoes, peeled and cut into ½” pieces (2 cups)
¾ lb sweet potatoes, peeled and cut into ½” pieces (2 cups)
¼ cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into ½” pieces (2½ cups)
¼ cup fresh sage leaves, roughly chopped

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

Heat 2 Tbsp. oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to colour, about minutes. Add remaining 2 Tbsp. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula.

Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8-10 minutes more.

Remove from heat. Stir in sage, and season with salt and pepper.

Makes 6 servings.