Hearty Roasted Root Vegetable Hash with Sunny-Side Up Eggs

Name: Hearty Roasted Root Vegetable Hash with Sunny-Side Up Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 large Sweet potato, peeled and diced into 1/2-inch cubes; 2 medium Parsnips, peeled and diced into 1/2-inch cubes; 2 medium Carrots, peeled and diced into 1/2-inch cubes; 1 medium Red onion, diced; 3 tbsp Olive oil, divided; 1 tsp Dried thyme; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; Salt to taste; Black pepper to taste; 4 large Eggs; 2 tbsp Fresh parsley or chives, chopped (for garnish)

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Embrace the bounty of winter produce with this delicious and satisfying hash. Cubes of sweet potatoes, parsnips, carrots, and onions are roasted until caramelized and tender, then brought together in a skillet. Topped with a sunny-side-up egg with a runny yolk, this dish offers a delightful blend of textures and flavors, making it a perfect hearty start to any February day or a comforting brunch.

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Hearty Roasted Root Vegetable Hash with Sunny-Side Up Eggs

Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge non-stick skilletMixing bowls

Instructions

1
Preheat oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, parsnips, carrots, and red onion. Drizzle with 2 tablespoons of olive oil, dried thyme, smoked paprika, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
2
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, flipping halfway through, until the vegetables are tender, caramelized, and slightly browned at the edges.
3
While the vegetables are roasting, prepare the eggs. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Carefully crack the eggs into the skillet, making sure not to overcrowd them.
4
Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny (for sunny-side up). You can cover the skillet for the last minute to help set the whites if desired.
5
Once the vegetables are roasted, divide the hash among four plates. Top each serving with a freshly fried egg.
6
Garnish with fresh chopped parsley or chives and serve immediately, allowing the runny yolk to mix with the savory hash.

Nutrition

Calories380 kcal

Protein15g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to the hash?

Absolutely! Feel free to experiment with other root vegetables like regular potatoes, beets, or turnips. You can also add bell peppers or mushrooms during the last 15 minutes of roasting.

How can I make the eggs perfectly sunny-side up?

Use a non-stick pan and medium heat. Once the egg whites are mostly set, you can cover the pan for about 30-60 seconds to cook the very top of the whites without flipping, ensuring the yolk remains runny.

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables a day or two in advance and store them in the refrigerator. Reheat them gently in a skillet or microwave before frying the fresh eggs and serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.