Root Veggie Hash and Eggs

Root Veggie Hash and Eggs

Root Veggie Hash and Eggs
Many root vegetables are a great substitute for potatoes. They are perfect for making hash, a breakfast dish of leftover potatoes, meats and other vegetables prepared in a skillet. Turnips, casrrots, rutsbagas, or parsnips provide a lighter hash which is easy to prepare on a lazy Sunday morning. I like to whip up this balanced carb and protein breakfast when my CSA provides an abundance of these root vegetables. I usually leave out the meat and top the crispy hash with an egg or two, served with a side of Chulula hot sauce, Picka Pepper sauce, or Shirachi sauce.
    Servings
    4servings
    Cook Time
    25-30minutes
    Meal Plan
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    Servings
    4servings
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3 carrots, cut into small pieces
    • 3 parsnips, cut into small pieces
    • 3 turnips or rutabagas, cut into small pieces
    • 1 eet, cut into small pieces
    • 2tablespoons coconut oil, olive oil or butter, divided
    • 1 red onion, chopped
    • sea salt and ground black pepper, to taste
    • 8 eggs
    • Hot sauce or Sriracha sauce, optional condiments
    Instructions
    1. Bring a pot of water to boil and add the root vegetables (carrots through beet). Boil uncovered for 10 minutes until soft. Drain and set aside.
    2. In a large flat skillet (I like to use my cast iron skillet), heat ½ tablespoon oil over medium-high heat and add the onion. Saute for a minute or so until onions are translucent and soft. Add in another 1 ½ tablespoon of oil and evenly place the root vegetable pieces in as close to one layer as possible in the skillet. Season with some salt and pepper. Turn the heat to medium and brown for about 5-7 minutes, carefully flip to brown the other side of vegetables for another 5 minutes. Crack the eggs on top of the vegetable hash, cover with a lid and cook until eggs are set about another 3-4 minutes (or you can cook the eggs separately in another frying pan).
    3. To serve, carefully scoop with a spatula enough of the hash underneath two eggs to a plate. Continue with the rest of the servings. I like to serve with hot sauce or Sriracha sauce on the side.
    Recipe Notes

    Any combination of cut up root vegetables will work and even adding in a cut up white or sweet potato would work. Use what you have on hand.

    Make sure your pieces are smaller as they will cook faster and crisp up better compared to larger chunks.

    If you are feeling carnivorous, add some crispy bacon or any leftover meat from last night’s dinner to the hash prior to adding the eggs.

    Vegan?  Sub tempeh for the eggs which can be browned at same time as the root veggies.

    I used carrots and turnips-boiled for 10 min., drained. Coconut oil in skillet, added cooked veggies, sprinkled with ¼ - ½ cup chopped red onion. Flipped after 5min. then another 5 min., added egg, covered for 1-2 min. lower heat so as not to burn.

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