Smoky Roasted Veggie Hash

Name: Smoky Roasted Veggie Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups sweet potatoes, diced; 1 cup red bell pepper, diced; 1 cup yellow onion, diced; 1 cup zucchini, diced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, chopped; 2-4 eggs (optional, for topping); Hot sauce (optional)

Highlighted under: Comfort Food

I love starting my mornings with a vibrant and flavor-packed smoky roasted veggie hash. The combination of colorful vegetables and the hint of smokiness makes every bite a delight. I enjoy playing around with different veggies depending on the season, but my favorites are bell peppers, sweet potatoes, and red onions. The best part is that it comes together in a snap, making it perfect for busy mornings or a leisurely brunch with friends. Pairing it with a poached egg adds creaminess that elevates this dish into something truly special.

Created by

Heidi Lawson

Last updated on 2026-01-18T03:31:14.392Z

When I first experimented with smoky roasted veggie hash, I learned the importance of selecting the right vegetables to enhance the flavor profile. Using a mix of sweet and savory vegetables can transform a simple dish into a delicious experience. For example, the sweetness of roasted sweet potatoes perfectly complements the smokiness from the paprika.

I also discovered that getting my vegetables just the right level of char adds depth to the dish. A good tip is to let your veggies roast undisturbed for the first half of cooking to allow for that lovely caramelization. Each time I whip it up, my family can't get enough of it!

        Why You'll Love This Recipe
        Vibrant and colorful blend of seasonal vegetables
Smoky flavor that adds depth and warmth
Quick and easy to prepare for any meal of the day

      

Choosing the Right Vegetables

Selecting high-quality, seasonal vegetables is key to making this smoky roasted veggie hash truly vibrant. I find that sweet potatoes provide a deliciously creamy base, while bell peppers and onions add a natural sweetness that caramelizes beautifully during roasting. Opt for firm, bright-colored vegetables to ensure they hold up well when cooked, and don't hesitate to mix in seasonal produce, like butternut squash in the fall or asparagus in the spring, for a delightful twist.

For a perfect texture, make sure to dice your vegetables uniformly. This ensures even cooking and prevents smaller pieces from burning while the larger ones remain undercooked. Cutting them into roughly 1-inch pieces allows the veggies to get nice and tender on the inside while achieving that sought-after crispy exterior.

Perfecting Your Roasting Technique

When roasting vegetables, the key is to use enough olive oil to coat them lightly without making them greasy. This helps enhance their natural flavors and keeps them from sticking to the baking sheet. I recommend starting with two tablespoons, but feel free to adjust based on volume. You'll want to see a light sheen on the veggies before they go into the oven for optimal results.

It's also essential to spread the vegetables in a single layer on your baking sheet. If they are overcrowded, they will steam rather than roast, which can dull their flavor and crispiness. If you're making a larger batch, consider using two sheets and rotating them halfway through cooking to ensure even roasting.

Ingredients

Vegetables

2 cups sweet potatoes, diced
1 cup red bell pepper, diced
1 cup yellow onion, diced
1 cup zucchini, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

For Serving

Fresh parsley, chopped
2-4 eggs (optional, for topping)
Hot sauce (optional)

Steps

Preheat the Oven

Preheat your oven to 425°F (220°C). This high heat ensures the vegetables get crispy and caramelized.

Prepare the Vegetables

In a large bowl, combine the diced sweet potatoes, red bell pepper, onion, and zucchini. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.

Roast the Vegetables

Spread the vegetable mixture in a single layer on a baking sheet. Roast for about 25 minutes, stirring halfway through, until the veggies are tender and slightly charred.

Prepare the Eggs (Optional)

If you're adding eggs, poach or fry them to your liking while the veggies roast.

Serve

Once done, remove the hash from the oven, sprinkle with fresh parsley, and top with eggs if desired. Serve hot with hot sauce on the side.

Pro Tips

Feel free to swap in any vegetables you have on hand. It's a great way to use up leftovers! You can also add spices like cumin or chili powder for an extra kick.

Serving Suggestions

This smoky roasted veggie hash pairs wonderfully with a poached or fried egg on top, adding richness and creamy texture that elevates the dish. If you're looking for a vegetarian protein boost, consider adding chickpeas or black beans to the vegetables before roasting. They will take on the flavors of the hash, creating a fulfilling, nutritious meal.

For additional flavor, try drizzling the hash with a homemade tahini or avocado sauce after serving. A sprinkle of feta or goat cheese can also add a tangy creaminess that contrasts nicely with the earthy vegetables. Serve it alongside crusty whole-grain bread or a side of fresh fruit for a well-rounded breakfast or brunch.

Storage and Make-Ahead Tips

If you want to prepare this dish in advance, you can roast the veggies the night before and store them in an airtight container in the refrigerator. They’ll keep well for up to three days. Reheat them in a hot skillet to bring back their crispy texture, or pop them back in the oven at 400°F (200°C) for about 10-15 minutes until heated through.

For longer storage, consider freezing your smoky roasted veggie hash. Spread the cooled, roasted vegetables in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container or bag. They can last for up to three months. You can then reheat them directly from the freezer, either in an oven or skillet, adding a dash of olive oil and spices if needed to refresh the flavors.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the vegetables ahead of time, store them in the fridge, and roast them just before serving.

→ What vegetables work best for this hash?

Diced sweet potatoes, bell peppers, onions, and zucchini are great choices, but feel free to experiment with broccoli or asparagus!

→ How can I make this vegan?

Simply omit the eggs or substitute with a vegan egg alternative. The dish is just as delicious without them!

→ Can I freeze leftovers?

Yes, you can freeze the roasted veggie hash! Just make sure it's cooled completely and store it in an airtight container.