Roasted Vegetable Hash Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.

In a large bowl, combine diced sweet potato, butternut squash, parsnips, and red onion. Add corn kernels, minced garlic, thyme, smoked paprika, kosher salt, black pepper, and olive oil. Toss until vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding so pieces roast instead of steam.

Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and edges are golden-brown. If some pieces brown faster, remove them first.

When vegetables are done, taste and adjust seasoning if needed. Keep warm while finishing other components.

Prepare three shallow dishes: one with flour seasoned with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika; one with beaten eggs; and one with crushed cornflakes.

If chicken breasts are thick, slice them in half horizontally to make 2 thinner cutlets (about 1/2-inch). Pat dry with paper towels.

Dredge each chicken piece in flour, shaking off excess; dip into the beaten eggs, then press firmly into the crushed cornflakes until well coated. Place on a plate while you finish coating all pieces.

Heat a large skillet over medium heat and add vegetable oil. When hot (oil shimmering), add chicken cutlets without crowding. Cook 3–4 minutes per side until crust is golden brown and internal temperature reaches 165°F (74°C). If coating is browning too quickly, lower heat and finish in a 350°F (175°C) oven for 6–8 minutes.

Transfer cooked chicken to a wire rack and tent loosely with foil to rest for a few minutes. Slice into strips for plating.

Warm the Belgian waffles according to package directions or reheat homemade waffles in a 350°F (175°C) oven for 5–8 minutes until heated through and slightly crisp. Spread butter if using.

In a small bowl or jar, whisk together maple syrup, sriracha, apple cider vinegar, and 1/4 tsp salt until smooth. Taste and adjust vinegar or sriracha to achieve a sweet-heat balance you like.

Bring a wide, shallow saucepan of water to a gentle simmer (not a rolling boil). Add 1 tbsp white vinegar to the water; this helps the egg whites coagulate.

Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and slide the egg into the center. Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs (poach in batches of 2–3 depending on pan size).

To plate: place a warmed Belgian waffle on each plate. Spoon a generous portion (about 1 to 1 1/4 cups) of roasted vegetable hash on top of the waffle. Arrange sliced cornflake-crusted chicken over the hash.

Place two poached eggs on each plate over the chicken and vegetables. Drizzle 1–2 tablespoons of the sriracha-maple sauce over the eggs and chicken. Sprinkle chopped parsley and a pinch of flaky sea salt over the eggs to finish.

Serve immediately. Provide extra sriracha-maple sauce at the table if desired.