Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Root Vegetable Hash with Eggs and Aged Cheddar
Recipe

9 INGREDIENTS • 6 STEPS • 25MINS

Root Vegetable Hash with Eggs and Aged Cheddar

5
1 rating
Root vegetable hash, sweet potatoes, carrots, and turnips, cooked with sweet onions and topped with aged Vermont cheddar and runny eggs!
Add to plan
logo
Root Vegetable Hash with Eggs and Aged Cheddar
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Root vegetable hash, sweet potatoes, carrots, and turnips, cooked with sweet onions and topped with aged Vermont cheddar and runny eggs!
25MINS
Total Time
$6.15
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sweet Potato
2
Sweet Potatoes, peeled, cubed
Carrot
2
Carrots, peeled, chopped
Turnip
2 cups
Turnips, peeled, cubed
Onion
1
Onion
Paprika
to taste
Salt
to taste
Aged White Cheddar
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
414
Fat
12.8 g
Protein
17.9 g
Carbs
57.2 g
Add to plan
logo
Root Vegetable Hash with Eggs and Aged Cheddar
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Wash and prep all root vegetables.
step 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.
step 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.
step 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.
step 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.
step 4
Top warm veggies with Aged White Cheddar (1/4 cup).
step 5
Spray skillet again with coconut oil cooking spray and cook 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.
step 6
Top the root vegetables with eggs, sprinkle with any additional cheese, salt, pepper, and paprika, then serve!
step 6 Top the root vegetables with eggs, sprinkle with any additional cheese, salt, pepper, and paprika, then serve!
Tags
view more tags
Breakfast
American
Gluten-Free
Shellfish-Free
Vegetarian
0 Saved
top