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
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author my Bottomless Boyfriend


  • 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


  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.