Roasted Root Hash with Fried Eggs

In American kitchens, hash means chopping roots and crisping them into a hearty breakfast plate. This roasted version caramelizes potatoes, carrots, and parsnips with rosemary and smoked paprika, then finishes with sunny fried eggs.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 42g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 lb Yukon gold potatoes
• 2 medium carrots
• 2 medium parsnips
• 1 medium red onion
• 4 garlic cloves
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 1 tbsp butter
• 1/4 cup chopped fresh parsley
• 2, sliced scallions

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Scrub the potatoes, carrots, and parsnips, then cut everything into roughly 1/2-inch cubes so they roast evenly.
3. 3Peel and roughly chop the red onion into similar-size pieces; smash the garlic cloves and leave them mostly whole so they sweeten without burning.
4. 4Toss the cut roots, onion, and garlic on the sheet pan with the olive oil, salt, pepper, smoked paprika, thyme sprigs, and rosemary. Spread into a single layer with space between pieces.
5. 5Roast for 25 minutes, then stir and flip the vegetables. Continue roasting another 15 to 20 minutes until the edges are deeply golden and crisp and the centers are tender when pierced.
6. 6While the hash finishes, melt the butter in a large nonstick skillet over medium heat until it foams gently.
7. 7Crack the eggs into the skillet, season lightly with salt and pepper, and cook sunny-side up or over-easy until the whites are set and the yolks still jiggle, about 3 to 4 minutes.
8. 8Pull the sheet pan from the oven, discard the woody herb stems, and taste the hash for seasoning.
9. 9Divide the hot root hash among plates, top each portion with a fried egg, and finish with chopped parsley and sliced scallions.
10. 10Serve immediately so the egg yolk can run into the crispy roasted roots.