Root Vegetable Hash Egg Skillet

Name: Root Vegetable Hash Egg Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

10.20.16

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Root Vegetable Hash Egg Skillet | @naturallyella 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.

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Root Vegetable Hash Egg Skillet

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5 from 1 review

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

Ingredients

Scale

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)

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Instructions

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.

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.

Nutrition

Calories: 482
Sugar: 13.6
Sodium: 346
Fat: 23.8
Carbohydrates: 52.2
Fiber: 10.4
Protein: 18.9
Cholesterol: 372

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.

Explore Turnips

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
Grilled Turnips

Root Vegetable Hash Egg Skillet with carrots | @naturallyella

6 comments on “Root Vegetable Hash Egg Skillet”

Daniel says:

10.21.16 at 8:53 pm

Can you clarify on where to add the spices? It seems to be missing...

Reply
1. erin says:
  
  10.22.16 at 6:17 am
  
  Updated- I add them with the garlic!
  
  Reply
Inci @ Bella's Apron says:

12.19.16 at 10:45 am

Swapping out the potato for sweet potato sounds great. Have you tried this with mushrooms?

Reply
1. erin says:
  
  12.19.16 at 12:46 pm
  
  I have not- I don't really eat a lot of mushrooms!
  
  Reply
Michaela Aspell says:

03.2.19 at 11:37 am

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.

Reply
susan mccool says:

05.15.21 at 5:45 am

Added sweet potato, greens beans, and a few peas... love at first bite

Reply

hi.

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.)

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