When 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.
Root Vegetable Hash Egg Skillet
A perfect breakfast or lunch ready in 30 minutes, this hash skillet is full of root vegetables, eggs, and herbs.
- 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
- Dice onion, potato, turnip and carrot in a 1/4 inch dice. Finely mince garlic.
- 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.
- 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.
by Erin Alderson
|Amount Per Serving||As Served|
|Calories 482 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Root Vegetable Hash
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.
One of the things I love most about turnips is how with a bit of heat, they transition from a vegetable with a bite to one that is smooth and mellow. So, if you’re new to trying turnips, I recommend roasting cubed pieces with a drizzle of olive oil and salt.