As promised, here is the recipe for the Root Vegetable Hash with Eggs and Aged Cheddar. This is a dish I can’t seem to get enough of!
If you missed yesterday’s post, check out the recap on the first part of our recent trip to New York!
I’m afraid in my overwhelming hunger, I failed to take pictures of the wonderful pizza we had Christmas evening, so the only food pictures I had to share with you from the first portion of our trip were of our breakfast for dinner on Thursday evening.
I thought it was fitting to share with you one of our favorite breakfast for dinner recipes we eat here at home!
This is one of those meals that comes together quickly and is perfect for those who work late or have limited time to cook.
Side note: I realized the other day, that for no explainable reason, I seem to subconsciously scoff at white eggs. I think I have it in my head that brown eggs are better. But according to Livestrong.com, brown eggs are not any healthier than white eggs. In fact, the color of the egg is simply determined by the type of egg, and typically white hens lay white eggs and the brownish/red hens lay brown. Very scientific, huh?
You can cook these in a skillet on the stove top or roast them in the oven. When I have a little more time, I prefer to roast them in the oven. But because this particular evening, I was A.) hungry and B.) looking for easy clean-up, I opted to do them in the skillet. {Needed the skillet for the eggs, so that meant only having one pan to wash, score!}
Any of you ever have your mother tell you that carcinogens are bad for you? I did. But surely just a little won’t hurt, right? I can’t help it. I love allowing some of the veggies to crisp up just a tad as they cook in the coconut oil cooking spray.
The aged cheddar on top of the warm veggies adds the perfect flavor. Are you a fan of aged cheese? If I wasn’t one before, I’m quickly becoming one.
I was getting groceries at Trader Joe’s last week and one of the employees, who recognized me as a regular, commented on my Cabot Cheddar reusable grocery bag. He asked me if I got it in Vermont (which I did) and that led to him showing me this wonderful Vintage Aged Vermont Cheddar cheese. It’s three years old and while it’s just slightly too potent for Josh’s liking, I love it! I’ve added it to salads, soups, this hash and am looking for other ways to use it.
I like my eggs to be runny, but of course you can fix them to your liking. However, the broken yoke over with the seasoned veggies and aged cheddar is absolutely wonderful!
And best of all, not only is this one a tasty, quick fix, it’s also loaded with fiber and protein.
I hope you’ll give this one a try next time you’re looking for a tasty breakfast dish! {or breakfast for dinner}
Root Vegetable Hash with Over Easy Eggs and Aged Cheddar
Ingredients
- 2 small-medium sweet potatoes peeled and cubed
- 2 carrots peeled and chopped
- 2 cups turnips peeled and cubed
- 1 med-large sweet onion chopped
- paprika
- salt and pepper as desired
- 4 eggs
- 1-2 ounces shredded aged white cheddar
Instructions
- Wash and prep all root vegetables.
- Add onions, sweet potatoes and carrots to skillet, spray with coconut oil cooking spray and cook on medium heat approx 5 minutes or until onions are translucent.
- Add turnips and seasonings (as desired) and continue cooking until vegetables are cooked through. Split cooked vegetables between two dinner plates or bowls.
- Top warm veggies with shredded aged cheddar.
- Spray skillet again with coconut oil cooking spray and cook eggs on low to medium for 2-3 minutes then flip, turn burner off and cook additional 1-2 minutes. You can change the cook time based on how "done" you like your eggs. I like mine runny so I keep the cook time to a minimum.
- Top the root vegetables with eggs, sprinkle with any additional cheese, salt, pepper, and paprika, then serve!
Notes
*Nutrition info will vary based on the amount of aged cheddar you use.
Nutrition
