Root Vegetable Hash Egg Skillet | @naturallyellaWhen we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.

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Root Vegetable Hash Egg Skillet
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A perfect breakfast or lunch ready in 30 minutes, this hash skillet is full of root vegetables, eggs, and herbs. 

Course: Breakfast
Servings: 1 large seving
Calories: 482 kcal
Ingredients
  • 1/4 red onion
  • 1 small potato about 5 ounces
  • 1 small turnip about 5 ounces
  • 1 small carrot about 4 ounces
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried dill
  • Pinch of salt and pepper
  • 1/4 cup water
  • 2 large eggs
  • Feta cheese for topping
Instructions
  1. Dice onion, potato, turnip and carrot in a 1/4 inch dice. Finely mince garlic.
  2. Heat a skillet over medium heat. Add olive oil, followed by onion. Let cook until fragrant, about 3 to 5 minutes. Then add garlic, tarragon, and dill; cook one minute more. Add potato, turnip and carrot. Sauté 2 to 3 minutes, then add water and cover. Reduce heat to low and let steam for 8 to 10 minutes. Remove cover and let caramelize 3 to 5 minutes more.
  3. Make a small well in the middle of the vegetables and crack eggs in the middle. Cover and let cook until eggs are set but yolks are still slightly runny, about 5 to 8 minutes.
Recipe Notes

Tips & Tricks: A smaller dice helps the vegetables cook more quickly. Also, be sure to cover the vegetables while they steam, it helps them cook more quickly and keeps them tender.

Stock up: get the pantry ingredients you will need: olive oil, eggs

Nutrition: get the information

Root Vegetable Hash

variations

While I would typically eat this for breakfast, you could easily turn this into a light dinner for two with a companion side salad. Also, if you’re looking to make this dairy free, simply leave out the feta.

Root Vegetables: Swap out the potatoes and carrots for sweet potatoes and parsnips. The slight sweetness complements the final flavors of the turnip.

Cheese: Change up the cheese and use gorgonzola or blue cheese instead of feta.

Greens: Chopped greens such as collards, kale or even broccoli would be an excellent addition to this root vegetable skillet.

Root Vegetable Hash Egg Skillet with carrots | @naturallyella