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RECIPE
8 INGREDIENTS6 STEPS25MIN

Root Vegetable Hash with Eggs and Aged Cheddar

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Lemons and Basil
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Root vegetable hash, sweet potatoes, carrots, and turnips, cooked with sweet onions and topped with aged Vermont cheddar and runny eggs!

25MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2
Small  Sweet Potatoes , peeled, cubed
2
Carrots , peeled, chopped
2 cups
Turnips , peeled, cubed
1
Onion
to taste
to taste
Salt and Pepper
1/4 cup
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Nutrition Per Serving
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CALORIES
406
FAT
12.8 g
PROTEIN
17.8 g
CARBS
55.2 g

Directions

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Step 1
Wash and prep all root vegetables.
Step 2
Add Onion (1), Sweet Potato (2) and Carrot (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 Turnip (2 cup), Salt and 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 ounce).
Step 5
Spray skillet again with coconut oil cooking spray and cook Egg (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!

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Nutrition Per Serving
Calories
406
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
367.1 mg
122%
Carbohydrates
55.2 g
20%
Fiber
9.6 g
34%
Sugars
17.4 g
--
Protein
17.8 g
36%
Sodium
444.3 mg
19%
Vitamin D
2.0 µg
10%
Calcium
191.8 mg
15%
Iron
3.4 mg
19%
Potassium
1112.0 mg
24%
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