Roasted Vegetable Hash

Instructions

1. Prepare the vegetables
   Preheat the oven to 425°F (220°C). Wash, peel, and dice all vegetables according to the ingredient list. Make sure they're cut to roughly the same size for even cooking.
2. Season and arrange
   In a large bowl, toss the sweet potatoes, bell peppers, and onion with 2 tablespoons of olive oil, rosemary, thyme, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a large baking sheet lined with parchment paper.
3. Begin roasting
   Place the baking sheet in the preheated oven and roast for 15 minutes. The sweet potatoes take longer to cook than the other vegetables, which is why we start with them first.
4. Add remaining vegetables
   Remove the baking sheet from the oven. Add the zucchini and mushrooms, drizzle with the remaining tablespoon of olive oil, season with a bit more salt and pepper, and toss everything together on the baking sheet.
5. Complete roasting
   Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until all vegetables are tender and have crispy, caramelized edges. Stir once halfway through to ensure even cooking.
6. Prepare eggs (optional)
   If serving with eggs, heat a non-stick skillet over medium heat. Cook eggs to your preference – fried, poached, or scrambled – while the vegetables finish roasting.
7. Serve
   Remove the hash from the oven and sprinkle with red pepper flakes if using. Divide among plates, top each serving with an egg if desired, and garnish with fresh parsley.