Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
2 tablespoons olive oil
1 large leek, trimmed, halved lengthwise, cut crosswise into 1/4-inch slices
1 rib celery, thinly sliced
2 carrots, cut into 1/4-inch dice
1 medium Yukon Gold potato, peeled, cut into 1/4-inch dice
1 parsnip, cut into 1/4-inch dice
1 small white turnip, cut into 1/4-inch dice
1 small beet, trimmed, cut into 1/4-inch dice
Salt and pepper
2 tablespoons unsalted butter
4 large eggs
How to Make It
Warm oil in a large skillet over medium-high heat. Add leek and celery; cook, stirring, until softened but not browned, about 5 minutes. Add carrots, potato, parsnip, turnip and beet. Season with salt and pepper. Pour in 1/4 cup water; loosely cover. Cook, stirring, until vegetables are soft but not mushy and most of liquid has been absorbed, 10 to 12 minutes. Season with salt and pepper, if desired.
Melt butter in a large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until desired doneness. Season with salt and pepper. Divide hash among 4 dishes and top each with an egg.