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Root Vegetable Hash with Poached Egg

Week 1 of CrossFit Love’s 30 day challenge is complete, and in supports of the challenge Bill and I are serving three meals today. Breakfast, lunch, and dinner, all timed accordingly. First up is breakfast, and for this meal, we wanted to spice up a simple egg breakfast with a side of tasty root vegetable hash.

Bill and I both love roasted root vegetables, so the idea to create this recipe came to us effortlessly. We wanted to create a vegetable hash recipe that was easy to execute, while being simply delicious (a common trend of our recipes). For this we decided to stick with two root vegetables, beets and turnips, while adding additional flavor with chopped onion, garlic, and fresh rosemary. The end result was amazing! A simple side dish that gave an ordinary egg new life.

Ingredients:

  • 1 large beet (1 cup, chopped)
  • 3 small turnips (1 cup chopped)
  • 1 vidalia onion (1 cup chopped)
  • 1 tbsp rosemary, minced
  • 1 tbsp garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Process (Root Vegetable Hash):

  1. Preheat oven to roast at 400.
  2. Clean root vegetables, and chop into bite sized pieces (1/2”).
  3. Toss vegetables with 2 tbsp olive oil.
  4. Evenly spread vegetables onto a large baking sheet.
  5. Season with salt, pepper, and minced rosemary.
  6. Roast for 20 minutes, then add minced garlic, stir, and roast for an additional 10 minutes.
  7. Root vegetables will be finished when they are crispy around the edges.

Process (Poached Egg):
For our poached egg we actually used a biscuit cutter to form the shape of our egg. If you do not own a biscuit cutter, or an egg poacher you can follow these simple steps.

  1. Crack egg into a non stick frying pan with one teaspoon coconut oil.
  2. Cook egg on medium heat for 30 seconds.
  3. Pour 1/4 cup water into the frying pan and cover with lid.
  4. Steam the egg until it is fully cooked (the yolk of the egg should have a hint of pink on the top, and non of the white should be translucent).

Roasted root vegetable hash is a delicious way to enhance a classic egg. This side dish would be wonderful paired with your egg of choice, whether it be poached, fried, or scrambled. An additional treat with this breakfast would be to serve it with a few slices of bacon.

As always, enjoy!

COMMENTS

  1. January 10, 2011

    Amazing! Who's your photographer? The photos are beautiful!

    Cara
    http://primroseandpaleo.wordpress.com

  2. January 10, 2011

    Hey Cara,

    We take all our own photos! Thanks for the compliment!

  3. January 10, 2011

    I have never seen this method of poaching eggs before. I will give it a try! Do you use any oil in the pan? And over what heat do you poach it? Doesn't the bottom of the egg brown this way?

  4. January 10, 2011

    Hi Daniel,

    You don't have to worry too much about the egg browning in a non stick pan. We will put a bit of coconut oil in the frying pan just in case, we added that into the recipe. You want to cook it on medium heat. It's more like steaming the egg than poaching, but the result is a poached egg.

  5. January 10, 2011

    CaveHusband just came to me and said, "I'm hungry." About a week from now I'll be back to saying "You've got 2 good legs. Walk yourself to the fridge." But today I'm still on the "Welcome Home High," so told him I knew just the thing and am proceeding to make this for him! We have made a very elementary version of root veggie hash with lots of pulled pork shoulder and cumin, but have never roasted the veggies first! I'm excited about this one.

  6. May 3, 2011

    Hey, nice site you have here! Keep up the excellent work!

    Vegetable Cutter

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