Description
Root veggies made easy. No need to roast for 40 minutes—these beets and turnips take less than 10 minutes to tenderize!
Recipe lightly adapted from Martha Stewart.
Ingredients
- 1 pound Beets (about 4), Peeled And Diced
- ½ pounds Turnips (about 2), Peeled And Diced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Small Onion, Diced
- 2 Tablespoons Chopped Fresh Parsley
- 4 whole Large Eggs
- 1 pinch Sea Salt, to taste
- 1 pinch Freshly Ground Black Pepper, To Taste
Preparation
In a high-sided skillet, cover beets and turnips with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
Heat oil in skillet over medium-high heat. Add boiled beets and turnips and cook until turnips begin to turn golden, about 4 minutes.
Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.
Make four wells in the hash. Crack one egg into each and top with salt and pepper. Cover and cook until whites set but yolks are still runny, 3–5 minutes. Garnish with additional parsley if desired.
