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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 large seving 1x
- Category: Breakfast
- ¼ 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
- ¼ cup water
- 2 large eggs
- Feta cheese (for topping)
- Dice onion, potato, turnip and carrot in a ¼ 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.
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.
- Calories: 482
- Sugar: 13.6
- Sodium: 346
- Fat: 23.8
- Carbohydrates: 52.2
- Fiber: 10.4
- Protein: 18.9
- Cholesterol: 372
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.
Sesame Roasted Turnips with Barley
Roasted Turnip Salad
Can you clarify on where to add the spices? It seems to be missing...
Updated- I add them with the garlic!
Inci @ Bella's Apron says
Swapping out the potato for sweet potato sounds great. Have you tried this with mushrooms?
I have not- I don't really eat a lot of mushrooms!
Michaela Aspell says
Just made this for brunch with some modifications - didn't have tarragon and dill so used thyme, rosemary and a smoky spice mix - and added in spinach, broccoli and mushrooms. SO good. The cooking times were spot on! First time I've made a decent vege hash with no burnt veges. Love this blog and your photography Erin.
susan mccool says
Added sweet potato, greens beans, and a few peas... love at first bite