Beet Hash With Runny Eggs

1. 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. 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. 3

   Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.

4. 4

   Make four wells in the hash. Crack one egg into each and top with salt and pepper. Cover and cook until whites set but yolks are still runny, 3-5 minutes. Garnish with additional parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.