Root Veggie Hash

Root Veggie Hash

This golden hash shines bright with fresh sweet potatoes, beets and carrots, cooked to perfection. Crack four eggs into the center, garnish with fresh parsley, and enjoy this healthy and delicious one-skillet comfort meal.

Makes 4 servings


  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 cloves garlic minced
  • 1 shallot sliced
  • 1 teaspoon fresh thyme minced
  • 1.5 cups sweet potato diced 1/2 inch thick
  • 1 cup yukon gold potato diced 1/2 inch thick
  • 1 cup beets diced 1/2 inch thick
  • 1 cup carrots diced 1/2 inch thick
  • 1/4 cup water
  • 4 Vital Farms Eggs
  • Salt & pepper to taste


  • Heat a skillet on medium heat. Heat oil in the pan. Add paprika and let it sizzle for 15 seconds to bring out the flavor, then add garlic, shallot, and thyme. Sauté for 2-3 minutes until fragrant.
  • Add sweet potato, Yukon gold potato, beets, and carrots. Season with salt and pepper. Cook for 2-3 minutes. Then, add water and cover. Reduce heat to medium-low and steam for 10 minutes.
  • Remove cover and continue to cook until caramelized, 3-5 minutes
  • Make four wells in the hash and crack an egg into each. Re-cover and cook for 6-8 minutes, or until egg whites are set and yolks are cooked to your liking.
  • Garnish with fresh parsley; serve warm.
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