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!

Root Vegetable Hash with Eggs and Aged Cheddar

Save

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

2

Small Sweet Potatoes, peeled, cubed

2

Carrots, peeled, chopped

2 cups

Turnips, peeled, cubed

1

Onion

to taste

to taste

to taste

Ground Black Pepper

4

1/4 cup

Aged White Cheddar, shredded

Nutrition Per Serving

VIEW ALL

Calories

414

Fat

12.8 g

Protein

17.9 g

Carbs

57.2 g

Root Vegetable Hash with Eggs and Aged Cheddar

Save

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!

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