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