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5 from 1 vote

Root Vegetable Hash with Over Easy Eggs and Aged Cheddar

Root vegetable hash, sweet potatoes, carrots, and turnips, cooked with sweet onions and topped with aged Vermont cheddar and runny eggs!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: aged cheddar, eggs, vegetable hash
Servings: 2
Calories: 450kcal
Author: Kaylee Pauley


  • 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


  • 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!


Serve with a side of avocado or sprouted whole grain toast!
*Nutrition info will vary based on the amount of aged cheddar you use.


Serving: 1g | Calories: 450kcal | Carbohydrates: 50g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 460mg | Sodium: 740mg | Fiber: 9g | Sugar: 23g