Roasted Potato and Vegetable Hash with Bacon and Thyme

Prep: 15 minCook: 55 min4 servingsmediumAmerican
Roasted Potato and Vegetable Hash with Bacon and Thyme

A hearty roasted hash featuring chunks of Idaho Red and Yukon Gold potatoes combined with radishes, fennel, carrots, and crimini mushrooms. The vegetables are roasted in stages to ensure perfect doneness, while bacon and fresh thyme add savory depth. Served as a satisfying side dish or topped with fried eggs for a complete breakfast or brunch meal. The combination of root vegetables and mushrooms creates a rustic, flavorful dish perfect for weekend mornings or as a comforting dinner side.

Gluten-FreeDairy-FreeNut-Free

Ingredients

4 servings
  • 2 pounds Idaho Red and Yukon Gold Potatoes, assorted
  • 1 bunch radish
  • 1 medium fennel bulb
  • 2 large carrots
  • 8 ounces crimini mushrooms
    button mushrooms1:1availability

    milder flavor

  • 4 slices thick cut bacon, cooked and crumbled
    turkey bacon1:1healthier

    reduces saturated fat

  • 4 sprigs fresh thyme
  • kosher salt
  • black pepper
  • 4 large eggs(optional)
  • 1 tablespoons avocado or grapeseed oil

Instructions

  1. 1

    Scrub potatoes and cut into 1 to 1.5 inch chunks

  2. 2

    Place potatoes on large rimmed baking sheet and drizzle with oil

  3. 3

    Season with salt and pepper and roast in heated oven for 20 minutes

  4. 4

    Trim and halve radishes, slice fennel, peel and cut carrots into 1 inch chunks, clean and slice mushrooms

  5. 5

    Remove potatoes from oven and add radishes, fennel and carrots to baking sheet

  6. 6

    Drizzle with another tablespoon oil and mix with spatula

  7. 7

    Season again with salt and pepper and add thyme sprigs

  8. 8

    Roast for another 25 minutes

  9. 9

    Remove vegetables from oven, mix around with spatula and top with sliced mushrooms

  10. 10

    Cook for last 10-15 minutes depending on desired browning

  11. 11

    Remove from oven and stir in chopped bacon

  12. 12

    Divide among 4 plates and optionally top with fried eggs

Tips

Tip 1

Cut vegetables into similar sizes for even cooking. Start with harder vegetables like potatoes and carrots first.

Tip 2

Don't overcrowd the baking sheet or vegetables will steam instead of roast. Use two sheets if needed.

Tip 3

For crispier results, place baking sheet on bottom oven rack for the last 10 minutes of cooking.

Good to Know

Storage

Store covered in refrigerator for up to 3 days. Reheat in 375F oven for 10-15 minutes until warmed through.

Make Ahead

Can prep all vegetables up to 1 day ahead. Store separately and combine when ready to roast.

Serve With

Serve immediately while hot. Can be kept warm in low oven for up to 30 minutes.

Common Mistakes

Watch

Cut vegetables uniformly to avoid uneven cooking

Watch

Don't add mushrooms too early or they'll release water and make hash soggy

Watch

Season in layers throughout cooking to build flavor

Substitutions

thick cut bacon→
turkey bacon1:1healthier

reduces saturated fat

crimini mushrooms→
button mushrooms1:1availability

milder flavor

Full guide →
avocado oil→
olive oil1:1availability

different flavor profile

Full guide →
Find more substitutions →

FAQ

Can I make this vegetarian?

Yes, simply omit the bacon or substitute with crispy roasted chickpeas for protein and crunch.

What if I don't have fennel?

Replace with sliced onions or bell peppers. Use about the same amount for similar texture and mild flavor.

How long will this keep in the fridge?

Store covered for up to 3 days. Reheat in a hot skillet or 375F oven until warmed through and crispy.