• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Beet Hash with Runny Eggs

October 15, 2015 by theeverykitchen@gmail.com 4 Comments

Jump to Recipe Print Recipe

Beet & Turnip Hash with Runny Eggs - ready in less than 30 minutes! Recipe at www.mybottomlessboyfriend.com
First I’m going to tell you about the food. The excellent food. I love this recipe. But then… then I want to share an inspirational story about how I landed my exciting new freelance gig. So keep reading!

I had all these beets in my fridge last week and no good way to use them up. I love beets, but sometimes the cleaning and peeling and roasting and the messy pink liquid that stains your fingers and your countertops seems like a lot of trouble for a simple salad. And when I decide I’m hungry, I’m hungry RIGHT NOW. I don’t want to wait for the oven to preheat and then wait for the beets to slow roast.


I was contemplating feeding beets to my dog (she likes raw carrots, why not beets?) when I came across this Martha Stewart recipe for beet hash. Beet hash that takes less than 30 minutes (that’s total time, people). You can’t even ROAST beets in under 30 minutes. Sold. I’m trying it.

Beet & Turnip Hash with Runny Eggs - ready in less than 30 minutes! Recipe at www.mybottomlessboyfriend.com
And then the skepticism sets in.

Sometimes I have no idea how these things are gonna turn out. This is one of those recipes that sounds so delicious in theory. It’s healthy. It’s beautiful. It sounds like a brunch recipe you would find at a local, organic, family-owned, 5-star restaurant. Is it going to be weird though?

Nope! Not weird. This recipe might just make a beet lover out of someone.

Beet & Turnip Hash, just add runny eggs! Recipe at www.mybottomlessboyfriend.com
The beets are a tiny bit sweet, but not overwhelming. The turnips are earthy and woody. The onions douse the dish in flavor. Even the black pepper is important here. As the eggs cook, the veggies on the bottom of the pan sort of caramelize then char, which is something I love. You can suss out each flavor and yet, they meld together perfectly.

Plus, look how prettyyyyy.

Beet & Turnip Hash with Runny Eggs - ready in less than 30 minutes! Recipe at www.mybottomlessboyfriend.com Now that you sat through my food ramblings, do you want to hear about the job? Okay, good!

About a month ago, my good friend Griff and I had a little heart to heart. Griff doesn’t sugar-coat things. He’s always honest. He’s good for giving the male perspective. He pretty much always tells me stuff that is opposite of what I want to hear.

We were talking about my career and my plans to move to a bigger city (plans that are still in the works, don’t get me wrong) and he said something like this: “Yo Dee [He calls me Dee. I love it.], just ‘cause you move to a bigger city doesn’t mean that everything is going to happen for you easily. The people who really want it don’t sit around and wait for opportunities to appear, they go out and make their own opportunities.”

That really got me thinking… He is totally right and now I’ve had entrepreneur-brain happening ever since, which is scary. Look out world! But seriously, I took his advice to heart. And this is going to sound silly, but this is my thought process – I’ve put so much time and energy into dating and breaking up over the past two years – what if I just forget about that world for now and recycle all that time and energy into my profession and into creating opportunities?

And two weeks later…! I don’t want to go into detail and name names until the papers are signed, but I’ve been asked to do some freelance recipe testing and food photography for a start-up company in Chicagoland! It’s just part-time, so I’ll keep working at the hospital and in my spare time, I’ll work out of my own kitchen and take photos on my own front porch. I can’t wait to share more details about the company – I think they will work hard to be very successful, so I’m excited for myself and also excited for them!

Beet & Turnip Hash with Runny Eggs - ready in less than 30 minutes! Recipe at www.mybottomlessboyfriend.com
[Insert huge, awkward smiley face and dancing, happy, clapping me.] High-five and bear hugs to Griff for giving good advice and getting the wheels in my head turning!

5 from 1 vote
Print

Beet & Turnip Hash with Runny Eggs

Root veggies made easy. No need to roast for 40 minutes -- these beets and turnips take less than 10 minutes to tenderize! Recipe lightly adapted from marthastewart.com
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author my Bottomless Boyfriend

Ingredients

  • 1 pound beets about 4, peeled and diced
  • 1/2 pound turnips about 2, peeled and diced
  • Sea salt and freshly ground black pepper
  • 1 tablespoons extra-virgin olive oil
  • 1 small onion diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

Instructions

  1. In a high-sided skillet, cover beets and turnips with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
  2. Heat oil in skillet over medium-high heat. Add boiled beets and turnips and cook until turnips begin to turn golden, about 4 minutes.
  3. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.
  4. Make four wells in the hash. Crack one egg into each and top with salt & pepper. Cover and cook until whites set but yolks are still runny, 3-5 minutes. Garnish with additional parsley if desired.

 

More from my site

  • Golden Beet Couscous SaladGolden Beet Couscous Salad
  • Sweet Potato, Kale, Mushroom HashSweet Potato, Kale, Mushroom Hash
  • Eggs Florentine Breakfast Salad with Easy Hollandaise DressingEggs Florentine Breakfast Salad with Easy Hollandaise Dressing
  • Sweet Potato and Kale Hash with Spicy SausageSweet Potato and Kale Hash with Spicy Sausage
  • Eggs Baked in AvocadoEggs Baked in Avocado
  • Half Egg White Frittata with Roasted VeggiesHalf Egg White Frittata with Roasted Veggies

Filed Under: bread and breakfast, brunch, favorites, gluten free, healthy, quick and easy, savory breakfast, sugar free, vegetarian Tagged With: beets, brunch, eggs, hash, root vegetables, root veggies, runny eggs, turnips

Previous Post: « Carrot Pumpkin Bread with Cider Glaze
Next Post: Candied and Spiced Pecans »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Emily @Sinful Nutrition

    October 15, 2015 at 8:04 pm

    Oh man, this looks un-beet-lievable! 🙂 Sorry I couldn’t resist, haha! Just discovered your blog, and wish I had sooner!

    Reply
    • Danielle

      October 15, 2015 at 8:08 pm

      Hahah, I love the puns! I’m quite the cheesy writer myself! Thanks for checking the blog out. 🙂

      Reply
    • Ken MacLean

      April 4, 2017 at 9:16 am

      un-beet-able is easier to pronounce and rooted in good punnery!
      That recipe is the perfect solution to my languishing beets hiding in my root closet. Thanks

      Reply
      • theeverykitchen@gmail.com

        April 4, 2017 at 2:17 pm

        5 stars
        Amazing, Ken! If I have any say… this recipe is indeed un-beet-able. 🙂

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework