Beet & Turnip Hash with Runny Eggs
Servings 4
Ingredients
1 pound beets about 4, peeled and diced
1/2 pound turnips about 2, peeled and diced
Sea salt and freshly ground black pepper
1 tablespoons extra-virgin olive oil
1 small onion diced
2 tablespoons chopped fresh parsley
4 large eggs
Instructions
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 & pepper. Cover and cook until whites set but yolks are still runny, 3-5 minutes. Garnish with additional parsley if desired.
Recipe courtesy of TheEveryKitchen.com (who borrowed it from MarthaStewart.com)
The CookingBites Recipe Challenge: Beetroot (Beets)
Servings 4
Ingredients
1 pound beets about 4, peeled and diced
1/2 pound turnips about 2, peeled and diced
Sea salt and freshly ground black pepper
1 tablespoons extra-virgin olive oil
1 small onion diced
2 tablespoons chopped fresh parsley
4 large eggs
Instructions
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 & pepper. Cover and cook until whites set but yolks are still runny, 3-5 minutes. Garnish with additional parsley if desired.
Recipe courtesy of TheEveryKitchen.com (who borrowed it from MarthaStewart.com)
The CookingBites Recipe Challenge: Beetroot (Beets)
