I was given samples of sponsored products to create recipes for our #FallFlavors event. I received no further compensation. All opinions are my own.

Fall Vegetable Breakfast Hash starts your day off with a medley of Yukon gold and sweet potatoes roasted with sunchokes, onions and green peppers. Topped with eggs and ready in 30 minutes.

For a quicker version, make the potato and vegetables a day ahead, then bake with added eggs when your ready for breakfast!

Fall Vegetable Breakfast Hash

It’s Day One of our #FallFlavors recipe group posts and giveaway! I’m joining some of my fall foods loving friends to bring you a week of exciting recipes to try. Our generous sponsors supplied us with tasty samples to create recipes.

We are also set to give you a chance at an exciting giveaway!

Don’t forget to enter the giveaway below!

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Check out all the great fall flavors recipes for today from our group below!

My featured sponsor for today’s dish is Melissa’s Produce.

About Melissa’s…

“The Melissa’s/World Variety Produce Story “Delivering The Global Market” Los Angeles, California (2020) – Think tasty, creamy, tangy, aromatic, tart, sweet, crunchy and delectable. Within the 280,000 square feet of the Melissa’s/World Variety Produce, Inc. warehouse, one is sure to find the freshest fruits and vegetables — quality products with exceptional value and first-class service. Melissa’s/World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States.”
Melissa’s sent me a generous fall fruit and vegetable assortment. Including Sunchokes and Baby Dutch Yellow Potatoes I used in this recipe.
If you never heard of Sunflower Chokes or sunchokes, they have the texture of a potato and are slightly sweet. You can eat them raw in salads or snacks or use as you would potatoes. Cook sunchokes and mash, add to other vegetables to roast or serve alone.

melissas produce

You can find out more about Melissa’s Produce on their website.

Connect with Melissa’s on social media for the latest news, recipes and tips.

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Fall Vegetable Breakfast Hash

5 from 1 vote

Print Recipe

Ingredients

1 cup diced sweet potatoes (I used Melissa's yams)
1 cup diced Baby Yellow Dutch Potatoes (I used Melissa's)
1 cup diced sunchokes (I used Melissa's)
1/4 cup diced green peppers
1/4 cup diced, onions
1 tbsp vegetable oil
dash salt and pepper
1 tbsp chopped parsley
2 eggs
olive oil for drizzle

Instructions

Preheat oven to 350 heat 8-inch cast iron or oven safe skillet over med-high heat for about 1 minute add oil heat another minute until oil shimmers brown vegetables in oil stir frequently for about 5 minutes.
Place pan in oven for approximately 10 minutes. move pan to stovetop and carefully
add eggs on top of vegetables return to oven and roast about 10 to 15 minutes
until whites are firm and yolks are set still runny remove from oven sprinkle
with parsley, enjoy!

Checkout all these #FallFlavors recipes from our Fall loving blogger group!

Monday Fall Recipes

Apple Butternut Squash Casserole by That Recipe
Apple Pie Tacos Recipe by Blogghetti
Apple Streusel Cheesecake Bars by Lemon Blossoms
Apple Tea-ramisu by Jolene’s Recipe Journal
Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
Caramel Apple Cinnamon Rolls by Sweet Beginnings
Caramel Apple Crisp by Big Bears Wife
Caramel Apple Empanadas by Take Two Tapas
Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
Caramel Apple Spice Cupcakes by Daily Dish Recipes
Caramel Apple Tea Cake by An Affair from the Heart
Caramel Swirl Pound Cake by Family Around the Table
Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
Fall Harvest Potato Beet Soup by Frugal & Fit
Fall Punch Mocktail by Kate’s Recipe Box
Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
Green Appletini Martini by Art of Natural Living
Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
Meyer Lemon Scones by A Kitchen Hoor’s Adventures
Pear Almond Crumble Pie by Savory Moments
Pear Brown Betty by Cookaholic Wife
Plum Kuchen by Palatable Pastime
Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & Colledge, Dixie Crystals and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.