Sunrise Root Vegetable Hash

There’s something about a skillet full of jewel-toned root veggies that just feels so much like fall to me.

This Sunrise Root Vegetable Hash gets its name from the gorgeous shades of gold, orange, and red from sweet potatoes and beets. With shallot, sage, rosemary, a little cinnamon, and plenty of butter, it becomes the kind of cozy seasonal breakfast or side dish I crave as soon as the mornings start feeling cooler.

It’s grounding, cozy, colorful, and feels like it was made for an autumn equinox table or Mabon celebration.

You can serve it alongside eggs for breakfast, pair it with sausage or bacon for something heartier, or use it as a simple seasonal side with dinner.

Watch how I make this Sunrise Root Veggie Hash on Instagram.

Why this hash works so well for fall

Root vegetables are one of my favorite ways to ease into cooler-weather cooking. They’re hearty without being heavy, naturally colorful, and become sweet and caramelized when cooked in a hot skillet.

The combination here is especially good: sweet potato brings softness and sweetness, red and golden beets add earthiness and color, and shallot melts into the background. Fresh sage and rosemary make the whole skillet smell like fall, while just a touch of cinnamon warms everything up without making the dish taste sweet.

Tips for the best root vegetable hash

Keep your vegetables fairly small and evenly diced. Root vegetables take a while to soften, and smaller cubes mean you can get those caramelized edges without waiting forever for the centers to cook.

I also like using both butter and olive oil here. The olive oil helps with cooking while the butter gives the vegetables a richer flavor.

And don’t be afraid of the cinnamon. This isn’t meant to taste like sweet potato pie. A small amount just warms everything up and blends beautifully with the earthy beets and fresh herbs.

Make it breakfast

My favorite way to turn this into a full meal is with a couple of fried eggs on top, especially with runny yolks that can mix into the vegetables.

You could also add crumbled breakfast sausage, bacon, leftover roast chicken, or a little goat cheese or feta at the end.

Magical Notes ✨

Root vegetables spend their growing season tucked beneath the soil, which makes them feel especially fitting for grounding, stability, nourishment, and connection to the earth.

Sweet potato can be worked with for warmth, abundance, nourishment, and grounding.

Beets are often associated with love, vitality, passion, and connection to the earth.

Rosemary is one of my favorite all-purpose kitchen herbs for protection, remembrance, cleansing, and clarity.

Sage has long been associated with wisdom, purification, protection, and longevity.

Cinnamon brings warmth, prosperity, abundance, passion, and a little extra energetic fire.

This doesn’t mean you need to turn breakfast into a ritual, though. Sometimes kitchen magic is simply noticing the season you’re in, choosing ingredients that reflect it, and cooking something slowly enough to enjoy the process.

A simple Mabon breakfast

Around Mabon and the autumn equinox, I find myself craving food that feels heartier and deeply seasonal. Root vegetables are beginning to take center stage, fresh herbs are still hanging on in the garden, and everything seems to shift toward warmer, earthier flavors.

This hash fits perfectly into that transition.

Sunrise Root Vegetable Hash Recipe

Sunrise Root Vegetable Hash

A cozy skillet of sweet potato, golden and red beets, shallot, sage, rosemary, and cinnamon. Grounding, colorful, and perfect for fall mornings or a Mabon-inspired breakfast.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3-4 servings

Ingredients Method

Ingredients

  

• 1 medium sweet potato peeled and diced into small cubes
• 1 medium golden beet peeled and diced
• 1 small red beet peeled and diced
• 1 large shallot finely chopped
• 2 tablespoons butter plus more as needed
• 1 tablespoon olive oil
• 1 tablespoon fresh sage finely chopped
• 1 teaspoon fresh rosemary finely chopped
• 1/4 teaspoon cinnamon
• Kosher salt to taste
• freshly cracked black pepper to taste

Method

 

1. Dice the sweet potato and beets into roughly equal-sized pieces so they cook at about the same rate.
2. Heat a large cast iron skillet over medium heat. Add the butter and olive oil, then sauté the shallot for a minute or two until it begins to soften.
3. Add the sweet potato and beets. Season generously with salt and pepper and toss everything together to coat the vegetables in the butter.
4. Cook over medium to medium-low heat, stirring occasionally, until the vegetables begin to soften and develop browned edges, about 15 to 20 minutes. Add another little knob of butter if the pan starts looking dry.
5. Once the vegetables are nearly tender, add the sage, rosemary, and cinnamon. Continue cooking for another few minutes until the herbs are fragrant and the vegetables are browned and fork-tender.
6. Taste and adjust the salt and pepper before serving warm.