Recipe for Root Vegetable Hash Browns 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl olive oil
1 med onion, finely chopped
1/2 lb russet potatoes, (about 3 medium),
scrubbed and cut into 14-inch dice
4 cup Roasted Roots, cut into 1-inch pieces
(See separate recipe for Roasted Roots)
Salt and freshly ground black pepper, to taste
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
Instructions:
Instructions: 8 SERVINGS DAIRY-FREE

This potato-root vegetable hash makes a filling breakfast with a side of vegetarian sausage links or topped with a poached egg.

IN 12-INCH nonstick skillet, heat oil over medium heat. Add onion, cover and cook over medium-low heat, stirring occasionally, about 10 minutes.

Add potatoes. Cover and cook until potatoes are cooked through and beginning to brown, stirring occasionally, 20 minutes. Add root vegetables, salt, pepper and herbs and mix well. Add broth. Increase heat to medium-high. Cook, uncovered, until heated through and liquid evaporates, 5 to 10 minutes. Cook a few more minutes to brown bottom slightly. Serve right away.

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