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Breakfast Bowl with Root Vegetable + Pork Hash

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

I rarely enjoy breakfast at breakfast time unless it's a full on brunch at a restaurant. I just never go all out in the morning, so breakfast for dinner is among my favorite things to cook. Our breakfast bowl this week is a gorgeous rainbow of a meal, I hope you try it!


  • 2 Russet Potatos
  • 2 Garnet Yams
  • 2 Turnips
  • 13 pound Pork Chop
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Unsalted Butter (divided)
  • 1 teaspoon Garlic Powder
  • 12 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 4 cups Spring Mix Salad Greens
  • 3 Tablespoons Salad Dressing (your preference)
  • 8 Eggs
  • Mixed Fruit (berries, oranges, banana, or your choice)
  • Wheat Bread (4 slices)
  • 1 Avocado

Cooking Instructions

  • 2. HASH

    Wash the skins of the potatoes and turnips well. Dice all into 1” cubes and place on a baking sheet. Dice the pork chop into 3/4” cubes and place on the baking sheet too.

    Toss with the olive oil and all of the spices (1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried oregano and 1 teaspoon of salt). Add a pinch of black pepper, to taste. Toss with your hands to coat. Dot with ½ the butter and place in the oven.

    Roast for 8 minutes, then toss and roast for another 8 minutes. Toss again. Roast for a final 4 - 8 minutes or until the potatoes are tender throughout and crispy and golden on the edges.

  • 3. SALAD

    Wash and dry the lettuces. Toss with salad dressing to taste. Set aside.

  • 4. FRUIT

    Peel and slice your fruit as desired. I like berries, oranges and a sliced banana. Set aside.

  • 5. EGGS

    Use a large non-stick or cast iron skillet. Heat over medium-high and melt the remaining ½ teaspoon of butter. Crack in the eggs and let them sizzle for 2 minutes. Add a pinch of salt and pepper to taste. Cover the pan and let them cook until the sunny side up yolks are done to your liking. Turn down the heat if needed. Remove eggs to a plate and repeat if needed.

  • 6. SERVING

    Serve a bed of potatoes and salad. Top with eggs. Serve sliced avocado, fruit, and toast on the side.

Check out our new features!


    omit toast or use GF bread
    omit butter and cook with olive oil or coconut oil
    add some smoked salmon to the hash, toss together right before plating
    bacon, pancetta, slices of sausages, diced ham
  • PORK:
    diced chicken, chicken sausage, sliced flank steak
    use any kind you like, a mix of colors adds interest but isn’t necessary
    carrots, rutabaga, radishes, squash
  • EGG:
    omit eggs and add some diced tofu to the root veggies or make it a scramble with vegan egg replacers
    any egg of choice is delicious!
  • SAUCE:
    herb sauce, pesto, tzatziki, hummus, chimichurri, use what you have on hand!

Prep Ahead & Use It Up

You could make the potato hash ahead, but it’s really the best hot from the oven. If you make ahead or have leftovers reheat at 425 until hot and don’t crowd the pan

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