ROOT VEGETABLE HASH EGG SKILLET
This cast iron skillet recipe is filled with a bountiful array of steamed colourful seasonal veg, sautéed in olive oil, sprinkled with dill weed + tarragon spices and then finally separated ever so slightly for those perfectly cooked runny eggs to nestle inside, just waiting to be dipped! Oh did I mention it is low-calorie, high protein and ready in less than 30 mins!
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ROOT VEGETABLE HASH EGG SKILLET
This cast iron skillet recipe is filled with a bountiful array of steamed colourful seasonal veg, sautéed in olive oil, sprinkled with dill weed + tarragon spices and then finally separated ever so slightly for those perfectly cooked runny eggs to nestle inside, just waiting to be dipped! Oh did I mention it is low-calorie, high protein and ready in less than 30 mins!
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| Servings | Prep Time |
| 1large serving | 10minutes |
| Cook Time | Passive Time |
| 20minutes | 30minutes |
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Ingredients
- 1/4 red onionfinely diced
- 1small (approx. 5 oz) potatocut into 1/4 inch cubes
- 1small (approx. 5 oz) turnipcut into 1/4 inch cubes
- 1small (approx. 4 oz) carrotcut into 1/4 inch cubes
- 1clove garlicfinely diced
- 1tablespoon extra virgin olive oil
- 1 teaspoon dried tarragon
- 1 teaspoon dried dill (or dill-weed)
- pinch sea salt & pepper
- 1/4cup water
- 2large free-range eggs*I like to use Conestoga Farms brand
- feta cheesefor topping
Instructions
- 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. Saute 2-3 minutes, then add water and cover. Reduce heat to low and let steam for 8-10 minutes. Remove cover and let caramelize 3-5 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 5-8 minutes.
Recipe Notes
Recipe adapted by Naturally Ella.
Tips & Tricks: A smaller dice helps the vegetables cook more quickly. Also, be sure to cover the vegetables while they steam, it helps them cook more quickly and keeps them tender.