BEET AND TURNIP HASH WITH EGGS

Ingredients

  • 1 pound beets, peeled and diced
  • 1/2 diced turnips
  • Coarse sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs
Preparation
  1. In a high-sided skillet, cover beets and turnips with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
  2. Heat oil in skillet over medium-high heat. Add boiled beets and turnips and cook until tender. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
  3. Make four wide wells in the hash. Crack one egg into each and season egg with sea salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.