Root Vegetable Hash Egg Skillet

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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.


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. 

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 large seving 1x
  • Category: Breakfast


  • 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)


  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.


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.

Root Vegetable Hash Egg Skillet with carrots | @naturallyella

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6 comments on “Root Vegetable Hash Egg Skillet”

  1. 5 stars
    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.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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