This is an easy go-to recipe for David and I on Saturday mornings. I love weekends and love cooking breakfast…still in PJ”s with the smell of coffee and sounds of music filling the kitchen! My favorite meal of the day! For this recipe I always recruit David as my sous chef and he does all of the grating. It’s fun to get family involved in the kitchen and no better time for that than the weekend.
I love the savory flavor of this dish. The creaminess of the yolk from the egg is so yummy with the flavors of the parsnip, carrot and sweet potatoes. If you’ve never had parsnips before try them! You may be pleasantly surprised and this recipe is a great starting point
This is enough to feed 2-3 people for 2 meals so feel free to cut it down or add to it depending on how many you are feeding and if you like leftovers!
- 2 medium sweet potatoes
- 2 parsnips
- 3 long carrots
- 2 Tbsp Italian seasoning
- 1/2 tsp of fennel (if it’s not in your Italian seasoning blend)
- Salt and pepper to taste
- eggs (1 or 2 per person)
- Begin by peeling and washing the sweet potatoes, parsnips, and carrots
- Once they have been peeled and washed grate sweet potatoes, parsnips, and carrots into a large bowl
- Transfer the hash to a pan over medium high heat with a little olive oil or coconut oil
- Stirring gently, once the potato, parsnip, carrot hash begins to warm through add your Italian seasoning, fennel, and salt and pepper
- Continue to toss in the pan until hot.
- Remove the hash from the pan and cook eggs to your liking (I prefer sunny side up with this dish so the yolk is still soft)
- Serve your eggs over a scoop of sweet potato, parsnip, and carrot hash and enjoy!