Many years ago, while living in New York and dating my now-husband, we would love to get breakfast at the local diner. The order was always two sunny-side-up eggs, hash browns, toast, and coffee. It was simple but satisfying and brings back memories of those days at the diner giggling and me taking small bites, because what would he think of me! New York “hash browns” were not your typical crispy, oval-shaped hash browns, more like stove-top diced up potatoes and onions with bell peppers.
After our first breakfast together at the diner, and him seeing me pick out my bell peppers (I don’t like bell peppers, to say the least), he would always say “you look so cute picking out your peppers”. That always got a chuckle out of me because I would really try to pick out the peppers all lady-like without making a face and there were a lot of peppers to pick out.
Even sillier was that we BOTH would move our eggs over onto our hash browns to get the runny egg mixed into the potato for every bite … along with coffee and toast this was breakfast heaven.
Though we can’t just go into a diner and order off the menu anymore, we still have our favorite comfort foods like hash and eggs. Not exactly like diner food, but just as satisfying and much healthier for the kids, and for us (that includes you :)), with root vegetables and a good dose of herbs. And no, it’s not “oh this is healthy” as code for “it’s healthy so tolerate the taste people”. No, no, NO WAY. THAT I could never do. This is the real comfort deal you guys. Seriously delicious.
I can’t call this a recipe because it really is a mash-up (not sure why they call it hash) of a bunch of root vegetables and any you choose really, with some cracked eggs on top. There aren’t really any guidelines, other than dicing your vegetables similar sizes. If you love peppers, add them. You can’t live without beets, bring it. Celery root your thing, go for it. By the way, a big skillet of mash with some eggs on top requires loose flannel pajamas and fuzzy slippers. Don’t forget the toast and jam. I know you won’t forget the coffee. Who forgets coffee?
This weekend style breakfast came about Wednesday when the boys were home from school in honor of Veteran’s Day, complete with pajamas lounging and TV on in the background. I don’t care what the weather is outside when you’re in pajamas and a big skillet full of carbs is on the stove with toast crisping then it’s cold out so we need cozy, comfort, happy food.
Happy, happy food this is.
To make things go relatively quick in the morning, I dice up the vegetables the day before because these boys get HANGRY in the morning!
Add or delete whichever vegetables you fancy, it’s so versatile and friendly. Like that easy going friend who goes with the flow. Just cool like that.
We have been doing intolerance allergy elimination food tests with my oldest son, Jonathan, to narrow down if he is intolerant to egg. Meaning he removes a particular food for a month then eats the avoided food and watch for a reaction. We discovered his intolerance to almonds this way. So for now he has his hash with sausage. He does do okay when eggs are mixed into a recipe like a cake or waffles, probably because the egg proteins are spread out. I still keep the eggs out of recipes that I know he loves just to be on the safe side. He sweetly doesn’t mind that we eat eggs in front of him as long as he can eat carbs. That we all can’t live without.
Give root vegetables a try, they bring extra flavor and are hearty enough for chilly days. All the extra nutrition doesn’t hurt either. And no need to poach eggs separately and get all fancy, (unless you want to go fancy, of course) keep it hashingly simple (get it? hash?) with some good coffee and lots of toast with jam.
Sidenote: I’m putting together my long list of tips for roasting the best (and foolproof) turkey, that and more fall, holiday recipes coming soon to a screen near you!
Oh, and since it is Friday the 13th…I’m going the Taylor Swift route and saying Friday the 13th is a GOOD LUCK day, so happy 13th and a have great weekend!
P.S. – Thank you guys for emailing me about the post layout on your mobile phones and desktops. Because I’m not a tech savvy gal it’s taking me longer than expected to fix the glitch. Please bear with me and sorry for the strange way it shows up!!
- 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
- 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.
- Note: leeks can be very dirty, cut lengthwise down the middle and expose the leaves to wash between each thoroughly.
- 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.
- When vegetables have softened and browned, crack the eggs directly over the mash.
- 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.
- 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.
- 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.
- 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.
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