Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

April 11, 2016

Root Vegetable Hash with Baked Eggs

50 Mins

Prep time: 50 min.

Serves: 3-4

  • ½ lb. Beets
  • ⅓ lb. Parsnips
  • ½ lb. Turnips
  • 3 eggs
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Rosemary

If you want your root vegetables peeled, do that first. Cube vegetables into ½ inch cubes. Toss cubed root vegetables with olive oil, rosemary, and salt and pepper. Heat a cast iron or ovenproof skillet over medium high heat. Add the root veggies to the skillet and let sit for a few minutes to allow to char before stirring. Let them sit again, then stir and place in the oven. Cook until the cubes are slightly under done 40 min.

Pull the skillet from the oven and use a spoon to make 3 depressions in the layer of vegetables, about ½ inch deep and 2 ½ inches in diameter. Crack eggs into the depressions, and sprinkle with cheese if desired. Return skillet to the oven for 8 minutes. Check doneness by feeling for give in the yolk with the back of a spoon, careful not to break the yolk. You want the whites set but the yolks still runny.

Serve with a few slices of toasted bread, and sprinkle with a sliced chives or minced parsley.

50 Mins Beets Breakfast Eggs Parsnip Recipe Spring Turnip Veg Winter

Leave a comment

Comments will be approved before showing up.


50 Mins Beets Breakfast Eggs Parsnip Recipe Spring Turnip Veg Winter

More Recipes You Will Love