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Vegetarian, Meal soups and plant based

Root vegetable hash with fried eggs

Root vegetable hash with fried eggs is a skillet of diced potatoes, carrots and parsnips, browned until crispy, served with two fried eggs per person. For 4 people, it takes 40 minutes, it's easy to make and costs €1.70 per serving. The key is drying the vegetables well before frying them and not stirring too often so the crust can form.

Tonight, a big crispy skillet of potatoes, carrots and parsnips, topped with a fried egg per plate, this is seasonal comfort food.

Root vegetable hash with fried eggs
Total time
40 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish lives on contrast. On the outside, the diced potatoes, carrots and parsnips form a golden, crispy crust, seasoned with smoked paprika. Inside, they stay tender thanks to a quick boil before frying. The fried eggs, two per plate, bring a runny yolk that coats everything as soon as you break it.

It's the kind of dish you make on a weeknight, because it's warming without feeling heavy, and kids love finding their winter vegetables in a crispy new form. It also works for a relaxed Sunday, served straight from the skillet at the center of the table, with everyone helping themselves before adding their egg.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 500 g
  • Carrots 300 g
  • Parsnips 300 g
  • Onion 1
  • Parsley 1 bunch

Pantry

  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 8

Allergens Eggs

The step by step recipe

  1. Peel the potatoes, carrots and parsnips, then cut them into 1 cm cubes.

    Small, even cubes cook fast and get nicely crispy.

  2. Drop the cubes into boiling salted water to parboil them. 5 min

    This parboiling step keeps you from ending up with a pan that's burnt outside and raw inside.

  3. Drain and dry them, then brown them in hot oil in a large skillet with the sliced onion. 15 min

    Dry them well, moisture keeps the crust from forming.

  4. Add the paprika, salt and pepper and let it crisp up a bit more. 3 min

    Smoked paprika gives a bacon like flavor without adding any bacon.

  5. Crack the eggs one by one into another oiled skillet, fry them, and place two on each plate of hash. 4 min

    Cover the pan for a minute so the white sets without hardening the yolk.

Our tips to get it right

  • Use a wide skillet and avoid crowding it, the cubes need room to brown rather than steam.
  • For an even crispier crust, finish cooking over high heat for the last two minutes.
  • Cook the eggs just before serving, a runny yolk loses its appeal if it sits cooling on the plate.

The variations

  • Swap the parsnips for celery root, the texture stays similar and the flavor turns milder.
  • For an egg-free version, replace the fried eggs with pan-seared slices of sheep's milk cheese placed on the hot hash.
  • For kids in a hurry, shape the hash into small mounds in the pan and crack a quail egg on each, it changes the presentation without changing the taste.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Toasted country bread
  • Homemade applesauce

Storage

The hash keeps for 2 days in the refrigerator in a sealed container, without the eggs. Reheat it in a skillet over medium heat to bring back the crispiness, the microwave makes it soft. It's best to cook the fried eggs just before serving rather than storing them.

Questions about this dish

Can you prepare the vegetable hash ahead of time?

Yes, you can peel and parboil the diced vegetables the day before and keep them in the refrigerator. All that's left is browning them in the skillet right before serving.

Can this dish be frozen?

The vegetable hash freezes well once cooked, without the eggs. Thaw it in the refrigerator, then reheat it in a skillet so it crisps back up.

Can you replace the parsnips if you don't like the taste?

Yes, you can swap them for the same amount of carrots or celery root. Parsnips add a slightly sweet note, but the dish still works well without them.

How do you get a crispy crust without burning the vegetables?

The secret is drying the cubes well after parboiling, since moisture stops the crust from forming. Then only stir the pan every 3 minutes so the crust has time to set.

How long does it take to make a root vegetable hash with fried eggs?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a root vegetable hash with fried eggs?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a root vegetable hash with fried eggs cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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