Simple Root Vegetable Hash with Eggs - gluten free, dairy free, soy free
Prep time
Cook time
Total time
An easy root vegetable hash with eggs for breakfast that is satisfying and delicious! An alternative to white potatoes hearty enough and every bit of comfort food for those chilly days. Vegetables can be cut up a day ahead to save time in the morning.
Recipe type: Breakfast
Serves: serves 6
  • Note: Please keep in mind when choosing your skillet pan that the diced vegetables will produce about 12 cups. This can certainly be halved, quartered, or doubled to your liking.
  • 2 large parsnip, peeled and diced
  • 2 turnips, peeled and diced
  • 2 rutabaga, peeled and diced
  • 4 carrots, peeled and sliced similar thickness to other vegetables
  • 3 medium Japanese sweet potato (purple skin and pale yellow/beige flesh), peeled and diced
  • 2 large Hannah sweet potato (tan skin and pale beige flesh, peeled and diced
  • 1 medium leek, trimmed and chopped
  • 1 large onion, peeled, diced
  • 2 handfuls fresh basil leaves, chopped
  • 1 handful fresh sage leaves, chopped
  • 1 handful fresh thyme, stems removed
  • ½ handful fresh rosemary, stems removed, chopped
  • ¼ cup coconut oil or high heat tolerate cooking oil
  • about 2 tablespoons kosher salt
  • about 1 tablespoon crushed black pepper
  • 6-8 organic extra large eggs
  1. In a large skillet (I used a hefty 6 quart - we are a family of six!) set on medium-high heat (use a lower heat if using a smaller skillet) add the coconut oil. When melted and hot, add chopped leeks and onions.
  2. Note: leeks can be very dirty, cut lengthwise down the middle and expose the leaves to wash between each thoroughly.
  3. After about 5 minutes, the onions should be softened, then add all root vegetables and stir to coat with oil. Stir occasionally so that the bottom vegetables don’t burn for about 15 minutes (adjust cooking time if halving or doubling the recipe) depending on the size of your vegetables. Then add the herbs, toss to combine. Continue to cook for another 10 minutes or until the vegetables are cooked through. It’s ready for the eggs when it’s fork tender.
  4. When vegetables have softened and browned, crack the eggs directly over the mash.
  5. Note: I crack (not open) my eggs by doing a light double-tap on the counter then pull the crack open over the mash as opposed to cracking it on the edge of my skillet. The reason being that sometimes pieces of egg shell can fall into the pan and we (and they!) don’t want that.
  6. Cover skillet for 5-7 minutes, until egg whites are opaque. Sprinkle kosher or sea salt and black pepper directly on the yolks before serving. Serve hot.
  7. Note: I cut up the vegetables the day before then store it in a zip loc bag with a paper towel (to absorbs moisture). I also chop up the onions and leeks and pack them the same way. Cut herbs just before using as they lose flavor when cut ahead.
  8. I don’t recommend cooked hash for freezing unless you reheat it in the oven. Reheating it in a skillet will make it very mushy, more like mashed vegetables.
Recipe by From Jessica's Kitchen at