Seasonal Recipes

Shredded Harvest Hash Breakfast Tacos

Notes: this hash recipe takes about 20 minutes to roast + makes enough for 4 people to eat 2 tacos. The list of ingredients is a guide only. You can use whatever seasonal vegetables you have on hand - a really great recipe to clear out the fridge!

1 large beet
1 large watermelon radish {or handful of red radishes}
3 kale leaves, ribs removed
8 – 10 brussel sprouts
1 large leek
1 large carrot
1/4 cup olive oil
1 teaspoon sea salt


Preheat your oven to 180 degrees + line a baking sheet with parchment paper.

Shred or cut finely all of your veggies into thin strips. If you are using a sharp knife – be careful!! In a large bowl toss all of the veggies with the olive oil and sea salt. Spread the veggies onto the baking sheet in an even layer. Roast for 15 – 20 minutes, flipping halfway.


8 soft corn tortillas
8 farm fresh fried eggs
2 cups cooked black beans (for a vegan option)
fresh mint or coriander or parsley
your favourite hot sauce

While the veggies are in the oven, fry your eggs {or warm your black beans}.

To assemble layer the eggs (or beans) on top of the corn tortillas, then the avocado and top with a generous portion of the shredded harvest hash.

Source : With Food And Olive