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.
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.
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.