Root Vegetable Hash with Eggs

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  • 1/4 onion
  • 2 small potatoes (about 300g)
  • 2 small turnips (about 300g)
  • 2 small carrots (about 230g)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried dill
  • Pinch of salt and pepper
  • 1/2 cup water
  • 4 large eggs
  • Feta cheese (for topping, optional)


  1. Dice onion, potato, turnip and carrot in 0.5-1 cm dice. Finely mince garlic.
  2. Heat a skillet over medium heat. Add olive oil, followed by onion. Let cook until fragrant, about 3 to 5 minutes. Then add garlic, tarragon, and dill; cook one minute more. Add potato, turnip and carrot. Sauté 2 to 3 minutes, then add water and cover. Reduce heat to low and let steam for 8 to 10 minutes. Remove cover and let caramelize 3 to 5 minutes more.
  3. Make a small well in the middle of the vegetables and crack eggs in the middle. Cover and let cook until eggs are set but yolks are still slightly runny, about 5 to 8 minutes.

See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.