Roasted Root Vegetable Hash

52 (½ cup) servings


½ cup provides :

  • ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and ¼ cup additional vegetable.

PrimeroEdge: SR110085


Roasted Root Vegetable Hash

2 lb 8 oz   Beets
2 lb 8 oz  Carrots
2 lb 8 oz total   Other root vegetables (turnips, rutabaga, celeriac and/or parsnips)
2 lb 8 oz   Potatoes
2 lb 8 oz   Sweet potatoes
1 lb, 2 medium   Yellow onions
3 qt   Water
5 Tblsp + 1 tsp   Ground coriander
5 Tblsp + 1 tsp   Ground cumin
2 Tblsp + 1 tsp   Onion powder
2 Tblsp + 1 tsp   Paprika
1 Tblsp + ½ tsp   Garlic powder
1 Tblsp + ½ tsp   Kosher salt
1 cup   Vegetable oil

Roasted Root Vegetable Hash Directions

  1. Trim and peel beets, carrots and other root vegetables. Cut into ½-inch dice.
  2. Cut potatoes and sweet potatoes into ½-inch dice.
  3. Trim and peel onions. Cut into ¼-inch dice.
  4. Preheat convection oven to 425°F.
  5.  Bring water to a boil in a 4 quart stockpot. Add beets and cook until you can just pierce them with a fork (but they are not fully tender), 12 to 15 minutes. Drain and transfer to a large bowl.
  6. Meanwhile, mix coriander, cumin, onion powder, paprika, garlic powder and salt in a small bowl.
  7. Add the carrots, potatoes, sweet potatoes, other root vegetables, onions and oil to the beets. Sprinkle with the spice mixture and stir to coat. Divide between 2 full sheet pans and spread evenly. Roast, stirring once, until the vegetables are fork tender and beginning to brown and crisp on the edges, 40 to 45 minutes.


Notes: Make a big batch of "Beeman House Seasoning Blend" to keep on hand. Store in an airtight container at room temperature. Use the following amounts:

  • ½ cup paprika
  • ½ cup onion powder
  • 1 cup ground cumin
  • 1 cup ground coriander
  • ¼ cup salt
  • ¼ cup garlic powder

Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).

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