Farmer's Hash Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). On a large cutting board, peel and cut the sweet potatoes into 1/2-inch cubes and parsnips into similar-size pieces. Trim the Brussels sprouts, remove any loose outer leaves, and halve them. Cut the onion into 1/2-inch pieces. Pat all vegetables dry with paper towels so they roast rather than steam.

Combine and season

In a large mixing bowl, combine the sweet potatoes, parsnips, halved Brussels sprouts, and onion. Add the olive oil, chopped rosemary, minced garlic, smoked paprika, Kosher salt, and black pepper. Toss thoroughly so all pieces are evenly coated.

Arrange and roast

Spread the seasoned vegetables in a single layer on a large rimmed baking sheet (use two sheets if needed to avoid crowding). Roast in the preheated oven for 20 minutes. After 20 minutes, remove the sheet, use a spatula to turn the vegetables so they brown evenly, and return to the oven. Roast an additional 10–15 minutes until sweet potatoes are tender and edges of Brussels sprouts and parsnips are caramelized and golden (total roast time 30–35 minutes).

Optional pan-sear for extra crisp (alternative)

If you prefer a crispier finish or don't want to use the oven, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add vegetables in batches, cook undisturbed 4–6 minutes until bottoms brown, then stir and continue 6–8 minutes until tender and caramelized. Season with remaining rosemary, garlic, salt, and pepper while cooking.

When vegetables are done roasting, transfer to a large serving bowl. Drizzle with the lemon juice and gently toss. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley and crumbled feta or goat cheese on top if using.

Serve warm as part of a breakfast or brunch buffet. This Farmer's Hash pairs well with fried or poached eggs, grilled sausages, or a green salad. Leftovers keep refrigerated for up to 4 days and can be reheated in a skillet for best texture.