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.
Root Vegetable Hash Egg Skillet
Author: Erin Alderson
Serves: 1 large seving
- 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
- 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.
Stock up: get the pantry ingredients you will need: olive oil, tarragon, dill