This hash is perfect for a hearty winter breakfast. It’s full of sweetness from the parsnips and sweet potatoes, with a hint of peppery bite from the kohlrabi. If you are using a cast iron skillet and don’t serve the hash immediately, please note that the eggs will continue to cook from the residual heat of the pan. The current cooking time is just right for a runny yolk.
Yield : 4 servings
- Preheat oven to 375 F.
- In a cast iron or oven-proof skillet over medium heat, begin cooking the bacon. Stir occasionally and cook for 5 minutes. Add garlic and onions, cooking for an additional 5 minutes and stirring frequently. To the mix, add the kohlrabi, sweet potatoes, parsnips, and rosemary. Stir to combine and spread evenly in the pan.
- Reduce heat to medium low. Let root veggies cook for 5 minutes, undisturbed. Stir thoroughly, spread evenly again and cook for another 5 minutes. Repeat two more times. Turn off the heat and mix in the salt.
- Using a small spoon, make four wells just large enough for an egg to fit in each one. Be sure to leave enough room between each well so that the eggs will not touch. Crack an egg into each well. Carefully cover the pan with foil and place in the oven. Cook for 5 minutes. Remove the foil and cook for an additional 5 minutes. Remove the skillet from the oven and serve immediately with crusty buttered bread.
Featured Ingredient: Kohlrabi
Kohlrabi is an odd-looking member of the cabbage family grown for its bulb-like stem. It tastes like a mild, sweet turnip, and has a slight peppery bite when eaten raw. You can also eat the leaves. High in fiber and vitamin C, kohlrabi is a fast-growing cool-weather crop, with plants ready to harvest just a few weeks after planting. Try growing kohlrabi in your garden this season.
Recipe by Sarah Ward, creator of the blog of the dirt.