This Vegetable Hash is loaded with healthy veggies, like turnips and carrots, and topped lots of fresh herbs and a fried egg. It makes a gorgeous, healthy brunch, lunch, or light dinner, or try it as a savory healthy breakfast! Gluten-free, vegetarian (or vegan if you skip the egg!), and loaded with nutrients.
Read the recipe for lots of add-in ideas.
This is a great dish if you’re trying to eat more veggies, eat less carbs and processed foods, or are stuck in a recipe rut and just need new ideas for ways to eat veggies.
Turnips don’t get a lot of love, but I really enjoy this healthy vegetable! Turnips are super low in calories, high in nutrients, and have a lovely mild flavor that plays well with other veggies.
Roasted turnips are my go-to recipe for cooking turnips, but I especially love them when they’re chopped into small bite-sized pieces and tossed together with carrots, onions, garlic, and herbs in a tasty hash. This way you get a variety of textures and flavors in every bite.
Turnips are a great way to enjoy vegetable hash without potatoes, making it more nutritious and lower in carbs.
Related recipe: Creamy potato turnip soup
Fried egg on top
I just love love love topping foods with a sunny side up fried egg with a perfectly runny yolk. I feel like it just makes life better, ya know?! A perfect runny, dippy egg (seasoned with lots of salt and pepper, of course!) adds a little something extra to dishes, don’t you think?
- 4 small carrots
- 4 medium turnips
- 1 small onion
- 2-3 cloves garlic
- Olive oil, for cooking
- ¼ teaspoon dried oregano
- 2 tablespoons fresh parsley or cilantro
- Salt and pepper
- Eggs, for frying
→ Carrots and turnips: I kept the ratio of carrots and turnips about the same, but you can use more of one or the other, or even substitute some with potatoes or sweet potato
→ Eggs: I recommend only frying as many eggs as you will eat, since fried eggs don’t make great leftovers. Then, if you have leftover hash, you can simply fry an egg and have fresh leftovers to enjoy! This recipe makes about 6 small side dish servings, or 3-4 large entrée portions, so think about how many eggs you want to top the vegetable hash, and fry that many eggs!
→ Add-in ideas:
- A little cooked bacon or cooked crumbled sausage or chorizo are ALWAYS a good idea, if you’re not trying to keep this dish vegetarian. Or you can use a plant-based sausage for this recipe
- Stir in some baby spinach when the veggies are done and cook until wilted
- A little freshly-grated Parmesan cheese on top would be fantastic too!
Step 1: Prep your veggies: Peel and clean the carrots. Clean the turnips (no need to peel them, just scrub them and cut off the rough root end). Dice the carrots and parsnips into small, even pieces, about ½ inch each. The smaller the pieces, the faster the hash will cook. You will have about 4-5 cups of veggies!
Dice the yellow onion, and mince or grate the garlic cloves.
Step 2: Preheat a large skillet, add the olive oil, and add ALL the ingredients – chopped turnips, carrots, onion, garlic, oregano, salt, and pepper – and stir well.
Step 3: Cook over medium heat for about 20 minutes, stirring frequently to prevent burning. If you notice burning, simply lower the heat, and add another tablespoon of olive oil or a splash of water to the skillet. Cover with a lid in between stirring to keep the heat in and allow the veggies to cook faster.
Step 4: When the vegetables are almost done to your liking, fry the eggs in a separate skillet. Serve the egg over the vegetable hash.
But if you want to keep it vegan, then you can skip the fried egg!
Other savory hash recipes to try:
Other recipes that are amazing topped with an egg:
- Green shakshuka
- Linguine shakshuka with mozzarella
- Sweet potato pulled pork hash
- Red lentils with poached eggs
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Vegetable Hash with Fried Egg
- Peel and clean the carrots. Clean the turnips (no need to peel them, just scrub and cut off the root end). Dice the carrots and turnips into small, even pieces no more than ½ inch each. You will have about 4-5 cups of veggies.
- Dice the yellow onion into small pieces. Mince the garlic cloves.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add all the chopped vegetables, onion, and garlic. Season with salt, pepper, and oregano and stir well. Cook over medium-high heat for about 20 minutes, stirring frequently. If you notice the vegetables starting to burn or stick to the pan, lower the heat, add another tablespoon of olive oil or water, and stir.
- As the vegetables are almost done, fry the eggs in a separate skillet. (Sunny side up is my favorite for this dish!) Serve the vegetable hash warm with a fried egg on top.
- This vegetable hash is best served with a fresh fried egg on top, so fry as many eggs as you will need to serve with this hash
- The vegetables reheat beautifully in the microwave, so you can always fry up some eggs the next day to serve over the vegetables
- The estimated nutrition facts do not include the fried eggs
- Add-in ideas: add some cooked bacon, cooked crumbled sausage (or vegan sausage). Stir in some baby spinach when the veggies are done and cook until wilted. Top with some freshly grated Parmesan cheese for serving