Root Vegetable Hash with Fried Eggs
Seasoned sweet potatoes, carrots, rutabaga, and beets sauteed to perfection and topped with a fried egg. The perfect winter supper to fill your belly!
Ingredients
- 2 tsp dried marjoram
- 2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic minced or pressed
- 2 cups carrots cut into 1/2 inch dice
- 2 cups sweet potatoes cut into 1/2 inch dice
- 2 cups beets peeled and cut into 1/2 inch dice
- 2 cups turnips or rutabaga peeled and cut into 1/2 inch dice
- 3 tbsp water
- 1 tbsp butter or olive oil (for eggs)
- 6 eggs
Instructions
- Stir together the marjoram, oregano, thyme, salt, and pepper in a small bowl.
- Heat olive oil in a large skillet on medium-high heat until it shimmers. Cook the onions until translucent, about 5 minutes.
- Add the carrots, sweet potatoes, beets, turnip/rutabaga, and garlic. Add the seasoning mixture and stir well.
- Pour in the water then reduce the heat to low and cover. Cook for 20-30 minutes until the vegetables are tender, stirring about every 10 minutes to make sure the vegetables don't stick to the pan.
- While the vegetables are cooking, Heat a smaller skillet on medium heat and add a tablespoon of butter or olive oil. When the butter is bubbling, break 3 eggs into the skillet and fry to your desired yolk consistency. Repeat with the other 3 eggs.
- Scoop a large spoonful of vegetables onto 6 plates and top each with a fried egg.
