This spring hash is a savory and hearty breakfast. It’s perfect to make and have ready to reheat throughout the week. Just throw another fried egg on top and you have a nutritious and quick breakfast that will keep you full.
Ingredients (serves 2)
3-4 small turnips, washed and peeled
4-6 radishes, washed and trimmed
1 small onion, diced small
1-2 scallions (green onions)
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/4 teaspoon kosher salt
Black pepper to taste
1 tablespoon parsley, minced (optional)
Fill a saucepan with water and bring to a boil. While the water heats up, cut the turnips and radishes into small cubes (about ½ inch by ½ inch). Cut the onion into small dice. Slice the green onions and set them aside.
Add the turnips and radishes to the water, and boil just until they are fork-tender, only about 3-5 minutes. Remove from the water using a slotted spoon and set aside. Make sure to drain off any excess water.
In a large skillet over medium-high heat, add the olive oil and let it heat up. Add the onion and scallions and cook them down a bit (1-2 minutes). Add the turnips and radishes. Season with salt and pepper. Cook the veggies until they are golden-brown, about 8 minutes.
Push the veggies to the outer rim of the skillet, creating a hole in the center. Add the butter and crack the 4 eggs into the center and cook to desired doneness. Sprinkle parsley on top when fished cooking and enjoy!
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