For a delicious way to eat vegetables at breakfast, try this Root Vegetable Hash with Eggs! It’s a colorful vegetarian recipe that highlights tasty root vegetables, including potatoes, celeriac, rutabaga, and beets.
This post may contain affiliate links. For more information, see my affiliate disclosure.
It’s no secret that I adore root vegetables. After all, beets are my favorite veggie. I love the sweet tastes and creamy flavors that cooked root veggies provide. They’re so filling and provide so many nutrients.
My feelings toward roots, coupled with my ongoing goal to help you all eat more veggies at the first meal of the day, inspired this Root Vegetable Hash with Eggs! It’s a delicious way to celebrate the winter harvest and maybe try some unfamiliar veggies.
Another great thing about this hash is that it’s completely customizable. Can’t find a rutabaga but have an extra parsnip in the fridge? Add that to the mix instead. Want to give turnips a try? Use those instead of celeriac (celery root). It’s your veggie hash, and you can do with it what you want!
Before we get to the recipe, some of you may be wondering: what is vegetable hash, anyway? A veggie hash features vegetables that are cut into a small dice and cooked in butter or oil in a skillet. It’s an easy, one pan meal that you can eat for breakfast, lunch, or dinner.
How to Make Root Vegetable Hash
- Dice your root vegetables into small cubes. The smaller, the better!
- Heat some oil in a large skillet, such as a cast iron skillet, and add the veggies and onion. Cook for about 10 minutes until they start to soften.
- Add some water to the skillet, cover, and let the veggies steam for a few minutes. Season with salt and pepper and fresh herbs.
- Make four wells for your eggs, and carefully crack one into each well. Cover, and cook for a few more minutes until the eggs are cooked to your liking.
- Remove from heat and serve with freshly grated parmesan cheese.
- Cut the veggies into a small dice. This makes them more appetizing, and it promotes quicker and more even cooking. Sure, it may take a little extra time, but it’s worth it.
- Use about six cups of chopped veggies. Feel free to substitute whatever root veggies you have on hand.
- Don’t overdo it with the steaming step. I recommend steaming the veggies for about three minutes. You don’t want them to get too soft and turn out mushy.
- For more flavor, use fresh herbs, like rosemary, thyme, or sage. You can also finish the dish with a sprinkle of flaky sea salt.
- To add more eggs to your root vegetable hash, simply make a couple more wells. I think the hash could fit up to six eggs.
- This dish is best served right away, especially with some freshly grated parmesan cheese. However, the veggies will last in an airtight container in the fridge for a few days. You can reheat them in a skillet before cracking fresh eggs on top.
More Root Vegetable Recipes
Do you love this root vegetable hash?! Check out the Rosemary Honey Slow Cooker Beets, Creamy Celeriac Mash, Baked Rutabaga Fries with Zesty Cashew Sauce, and the Baked Potato Bar with Healthy Toppings. You may also enjoy the Brussels Sprouts and Eggs Breakfast Hash or the Turnip Noodles with Eggs and Chives.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Root Vegetable Hash with Eggs
- Large skillet with lid
- 2 tablespoon olive oil
- ½ yellow onion - diced
- 1 small potato - diced
- 1 celeriac - peeled and diced
- 1 rutabaga - peeled and diced
- 1 beet - peeled and diced
- 1 tablespoon fresh herbs - thyme, sage, rosemary or a mix
- Salt - to taste
- Freshly ground black pepper - to taste
- 4 eggs - more as needed; can fit up to six
- ¼ cup freshly grated parmesan cheese
- Heat oil in a large skillet over medium heat. Add the diced onion, potato, celeriac, rutabaga, and beets. Cook for 8 to 10 minutes, stirring frequently until the veggies start to soften.
- Pour ¼ cup water into the skillet, cover, and let the veggies steam for 3 minutes. If the veggies are still firm, let them steam for another couple minutes. Remove the lid, and cook off any excess water.
- Season the veggies with salt, pepper, and fresh herbs. Use a spoon to move around the veggies and make four wells for the eggs. Crack an egg into each well, cover, and let them cook to your liking.
- Remove from heat, and serve with the parmesan cheese.
- Be sure to cut the veggies into small cubes. The smaller, the better.
- You can substitute any root veggies you have on hand in this recipe. Aim to have about 6 cups of chopped veggies total.
- This dish is best enjoyed right away, but you can store the cooked vegetables in an airtight container in the fridge for a few days. Reheat them with a little oil in a skillet before cracking fresh eggs on top.
Enjoy this colorful meal! – Lizzie