How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Root Vegetable Hash Browns?

You need 8 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium onion, finely chopped, 1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice, 4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces, and more.

Is Root Vegetable Hash Browns suitable as breakfast?

Yes, Root Vegetable Hash Browns falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Root Vegetable Hash Browns?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Hash Browns Recipe

Name: Root Vegetable Hash Browns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, finely chopped; 1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice; 4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces; Salt and freshly ground black pepper to taste; 1 tsp. chopped fresh thyme; 1/2 tsp. chopped fresh sage; 1 cup vegetable broth

Start your day right with this Root Vegetable Hash Browns recipe. Made with olive oil, onion, russet potatoes and Roots. Easy step-by-step instructions …

This Root Vegetable Hash Browns relies on simple, everyday ingredients such as tbs. olive oil, medium onion, finely chopped, chopped fresh thyme and chopped fresh sage. It comes together quickly and makes 4 servings, at about 365 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

1 Tbs. olive oil
1 medium onion, finely chopped
1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice
4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1 tsp. chopped fresh thyme
1/2 tsp. chopped fresh sage
1 cup vegetable broth

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Quick Info

Servings
4 servings
Calories
365 kcal
Category
Breakfast

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Root Vegetable Hash Browns

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