Root vegetable hash, sweet potatoes, carrots, and turnips, cooked with sweet onions and topped with aged Vermont cheddar and runny eggs!
Total Time
25min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
2
Small
Sweet Potatoes
, peeled, cubed
•
2
Carrots
, peeled, chopped
•
2
cups
Turnips
, peeled, cubed
•
1
Onion
•
to taste
Paprika
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Eggland's Best Classic Eggs
•
1/4
cup
Aged White Cheddar
, shredded
Cooking Instructions
1.
Wash and prep all root vegetables.
2.
Add Onion (1), Sweet Potatoes (2) and Carrots (2) to skillet, spray with coconut oil cooking spray and cook on medium heat approx 5 minutes or until onions are translucent.
3.
Add Turnips (2 cups), Salt (to taste), Ground Black Pepper (to taste), Paprika (to taste) and continue cooking until vegetables are cooked through. Split cooked vegetables between two dinner plates or bowls.
4.
Top warm veggies with Aged White Cheddar (1/4 cup).
5.
Spray skillet again with coconut oil cooking spray and cook Eggland's Best Classic Eggs (4) on low to medium for 2-3 minutes then flip, turn burner off and cook additional 1-2 minutes. You can change the cook time based on how "done" you like your eggs.
6.
Top the root vegetables with eggs, sprinkle with any additional cheese, salt, pepper, and paprika, then serve!
Nutrition Per Serving
CALORIES
414
FAT
12.8 g
PROTEIN
17.9 g
CARBS
57.2 g
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