2tablespoonsfresh herbs(parsley, basil, cilantro) or sprouts for garnish
Eggs for frying(see notes)
Instructions
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.
Notes
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