Crawford Design


Rutabaga, Potato and Quinoa Hash

  • Serves 4



  1. Preheat over to 400°.
  2. Peel potatoes and rutabaga. Cut into 1/2 inch cubes. Spread on cookie sheet. Lightly salt and pepper then toss with 2-3 tablespoons olive oil. Bake for 45 minutes tossing halfway through. Remove from oven and set aside.
  3. While potatoes and rutabaga are baking, prepare the quinoa. Rinse 1/3 cup quinoa in water then bring it to a boil in 2/3 cup water and 1/3 of a Rapunzel vegan seasoning cube. Turn down heat to low and simmer for 10-12 minutes until water is absorbed and quinoa is tender. Remove from heat and set aside.
  4. Dice pepper and onion. Heat large skillet over medium heat. Melt 2 tablespoons butter. Add pepper, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 5 minutes until onions are translucent and tender. Add potatoes, rutabaga and quinoa to onions and peppers. Toss and heat until warm.
  5. Meanwhile, melt remaining tablespoon of butter over medium heat in a skillet or on a griddle. Fry eggs over medium. Yolks shouldn't be overcooked and not too runny. Divide potato and rutabaga mixture onto 4 plates. Top each with 2 eggs.

Source: Steve C.