Set the oven to 375F.

Scrub the potatoes, beets and sweet potatoes and dry them off. Poke holes in the skins in a few places with a fork or the tip of a knife.

Roast the vegetables until easily pierced with a knife. The time will differ depending on the size of the vegetables.

For me, my sweet potatoes were done first, followed by the Yukon Golds and lastly by the beets.

Start checking the smaller vegetables at 45 minutes, and then go from there.

Let the vegetables cool slightly and then slit the skins with a sharp knife. When cool enough to handle, peel off the skins--they should come right off.

*If you'd like, wear disposable gloves when peeling the beets to prevent your hands from getting all red.

Dice the vegetables in about 1/2" dice. The potatoes will be especially soft, so don't worry if you don't get nice, even cuts. This is a rustic dish. Set the vegetables aside.

Heat a large, heavy-bottomed skillet over medium heat. Add the sausage, chopped onion and about a teaspoon of kosher salt and as much freshly ground black pepper as you like.

Cook together, breaking up the sausage, until the meat is well-browned and the onions are completely soft. Drain off all but about 1 Tablespoon of fat.

Add the diced sweet potatoes and beets, and season to taste with salt and pepper.

Gently fold the vegetables together with the sausage and onions to warm the vegetables through.

If the mixture seems a bit dry to you, add some chicken stock. Mine had plenty of moisture from the roasted vegetables, so I didn't add any.

Stir in the Yukon Golds last (to preserve their color) along with the minced parsley. Allow the hash to cook another 5-6 minutes without stirring so it gets a bit crispy on the bottom.

Serve garnished with more minced parsley.

Enjoy!