Name: Root Vegetable Hash with Fried Eggs
Total time: 50 min
Yield: Serves 4
Ingredients: 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

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Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

total:

50 mins

Yield:

Serves 4

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

279 calories; fat 18g; saturated fat 6g; protein 9g; carbohydrates 23g; fiber 4g; cholesterol 201mg; sodium 453mg.

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Root Vegetable Hash with Fried Eggs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Root Vegetable Hash with Fried Eggs

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Root Vegetable Hash with Fried Eggs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Root Vegetable Hash with Fried Eggs