breakfast · Best in winter
Root Vegetable Breakfast Hash
Cubed parsnips, turnips, and potatoes from the root cellar, crisped in a hot skillet with onions and topped with fried eggs. A winter breakfast that uses what's available in cold storage when nothing fresh is growing. Hearty enough to fuel a morning of splitting firewood.
Ingredients
🌱 From Your Homestead
- parsnips (2, cubed)
- turnips (1 medium, cubed)
- eggs (4)
- fresh rosemary or thyme (1 tbsp, chopped)
🛒 From the Store
- potatoes (2 medium, cubed)
- onion (1, diced)
- olive oil or butter
- smoked paprika (1 tsp)
- garlic (2 cloves)
- salt
- pepper
How to Make It
- Gather your ingredients: parsnips (2, cubed), turnips (1 medium, cubed), eggs (4), fresh rosemary or thyme (1 tbsp, chopped), potatoes (2 medium, cubed), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: parsnips (2, cubed), turnips (1 medium, cubed), eggs (4).
- Par-cook the root vegetables in boiling salted water for 5 minutes before adding to the skillet — they won't crisp properly if you try to cook them from raw in the pan. The inside needs to be tender before the outside can get crispy. Drain well, pat dry, then into the hot oil.
- Cook for approximately 35 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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