Go Back

Roasted Root Vegetable Hash

Laura Norris
Print Recipe Pin Recipe

Ingredients
  

  • 2 golden sweet potatoes or regular sweet potatoes
  • 1 large carrot
  • 1 large parsnip
  • 1 beet
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 4 large eggs
  • 1-2 tablespoons chopped fresh cilantro optional

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, chop the potatoes and carrots and peel and chop the beet. Toss the vegetables with the olive oil and spices and roast for 25-30 minutes, under crisp-tender.
  • Once the vegetables are done, cook the eggs as desired. For perfectly runny over-easy eggs, cook in a lightly-oiled pan over medium heat until the whites set, flip over the egg, and cook for an additional minute. Immediately remove from heat.
  • Divide the vegetables between two plates, top each with two eggs, and generously sprinkle with cilantro.