Total Time
50 Mins
Serves 4
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

How to Make It

Step 1

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.

Step 2

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.

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