Life is wild. One minute you’re shredding fall vegetables making harvest hash, and the next you’re sitting in the emergency room praying to god that you aren’t gonna lose a pinky. I’ll spare you the details, because we’re talking about food here.
But first, here are a few things I learned from my fun little trip to the ER:
1. I need to slow down + pay attention.
2. My new chef knife is seriously sharp.
3. The emergency room takes about 3,000 hours longer than you think it will.
4. Things could be worse.
5. I am/will be okay.
Okay, so enough about me. Let’s talk about our neon-loving, food-obsessed, guest of honor today, Jessica and her new little babe to be. I first fell in love with Jessica via Pinterest a while back. I mean these veggie sliders of hers taunted me for years. Finally, I made a little version of my own inspired by her beauties – because I had to.
Jessica is a huge blogging inspiration, and total pro. She is authentic as it gets. And in addition to her bundle of joy she has a brand new book out, Seriously Delish and you definitely need a copy. These shredded harvest hash breakfast tacos are my ode to her. They’re as over the top as any veggie taco could be. With a perfectly crispy fried egg, layered with ripe avocado and sprinkled with shredded harvest vegetable hash. Which fittingly looks like confetti. I mean, this is a celebration, right?
A huge thanks to Bev and Ashley for putting together this virtual baby shower. I’m honored to be apart of this group of bloggers celebrating Jessica and all of her beauty. Head over to Bev Cooks + Edible Perspective to get the full list of attendees and their party dishes.
- 1 beet
- 1 watermelon radish {or handful of red radishes}
- 3 kale leaves, ribs removed
- 8 brussels sprouts
- 1 leek
- 1 carrot
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
- Shred or finely julienne all of the vegetables. Toss them with olive oil, salt and pepper, and then spread them evenly onto the baking sheet.
- Roast for 10 minutes. Flip and then roast for another 10 minutes or until the vegetables are crispy and tender.
Jessica says
oh my gosh!!! i hope you are okay! i still just have to say THANK YOU and i cannot wait to see the recipe. i am thinking of you!
Sherrie says
I am thinking of you friend, xx.
bev @ bevcooks says
I hope your finger’s okay!! This looks WONDERFUL and I’m so glad you could participate!
Sherrie says
Thanks for putting this altogether Bev, xx.
Liz @ Floating Kitchen says
This look absolutely amazing. I want them for breakfast, lunch and dinner! And sorry about the finger. Eeek. I hope everything is OK. I’ve been there, so I know your pain. Sending you good thoughts!
Sherrie says
Thanks Liz! I’m definitely on the mend, xx.
Daisy at Home says
It does look like confetti! So pretty. Heal fast and well!
Aimee @ Simple Bites says
These look freaking delicious. I think they need to be breakfast.
Mary @ The Kitchen Paper says
I love these!! Not only am I obsessed with breakfast tacos (seriously, it’s an issue), but I’m LOVING the fall veggie vibe in here! YUM!
Tieghan says
Oh man!! I hope you are ok. I have yet to cut myself bad, but someday it will happen. Without a doubt.
These tacos are AMAZING! Love the brussels and eggs!
Sherrie says
I am a-okay {now}…but for real, those knives are sharrrrrpppppp!!
Sarah | The Sugar Hit says
Firstly, sorry to hear about your pinky! Hope it’s not giving you too much grief. Secondly, I love this recipe! A hash that just goes into the oven, to mucking around on the stove? Genius.
Sherrie says
Easy peasy, just the way I like it.
Jennifer @ Show Me the Yummy says
Oh no! Hope you’re feeling better! But those tacos look insanely delicious…I LOVE tacos for breakfast.
Nicole says
Ouch! Can you believe that on top of your pain and suffering you have to deal with a lengthy emergency room visit? Yuck. I hope you’re on the mend. These tacos are completely gorgeous!
Sherrie says
ER visits are always worst! Thanks for the love, xx.
Ashley says
AH! I’m so sorry for the finger/knife accident you had. But these tacos are absolutely beautiful! The colors are stunning, and that egg? Speechless. Feed me. Thanks for joining in for Jess’s shower!
Sherrie says
Thanks for putting this together, Ashley! xx
Kimberly/TheLittlePantation says
These look super duper delicious. And the pictures – gorgeous! I am glad to hear that your finger survived the ordeal. Look after yourself girl.
dishing up the dirt says
Ahhh, girl! Sorry about your finger. Every time I’m about to slice open a giant winter squash I grab my phone and dial 9.1 slice, and if all goes well I don’t have to dial the last 1. These tacos seem like the perfect medicine. Yum!
Sommer @ASpicyPerspective says
I want to start my morning with these delicious eye candy tacos!
Sherrie says
Eye candy tacos – ha YES, love it!
Gaby Dalkin says
EEEK! Sorry about your finger!
Lexi @ Lexi's Clean Kitchen says
HOLY YES. I love these. Sorry about your finger Sherrie!
Sherrie says
Thanks for the well wishes Lexi, xx.
The Devil Wears Parsley says
I know what I’m having for Thanksgiving Breakfast!
Kate says
Uh oh, I hope your pinky is all healed up now! I am just obsessed with these roasty breakfast tacos. Beautiful!
Roshani says
Oh my gosh, I hope they taste as great as they look. Great photos!
Kara Mathys @Wellnessgrit says
This recipe was so easy to follow along when preparing them yesterday. So mesmerized by these. Thanks for sharing!
Kathleen says
Tried this and I love it. Absolutely delicious. The recipe is easy to follow, thanks!
Richard Tunner says
These look amazing! Love your recipes, photos and everything else. I know I can always find something to cook here for my picky family and gluten-free daughter, so, thank you!