Ingredients

The following ingredients have 6 Servings
  • 4 medium carrots
  • 4 medium turnips
  • 1 yellow onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt & pepper (, to taste (about ¼ teaspoon each))
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh herbs ((parsley, basil, cilantro) or sprouts for garnish)
  • Eggs for frying ((see notes))

Instruction

  • 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.