Radish and Turnip Hash with Fried Eggs for 2

By lorik

Ingredients

• 2 to 3 small turnips, trimmed, peeled, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
• 4 to 5 small radishes, scrubbed and trimmed, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
• Coarse sea salt
• Freshly ground pepper
• 2 tablespoons grapeseed oil, or other neutral, heat-tolerant oil
• 1 stalk green garlic, trimmed and chopped (white and light green parts only)
• 2 tablespoons unsalted butter
• 4 eggs
• 1 tablespoons minced parsley

Details

Adapted from thekitchn.com

Preparation

Step 1

Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set aside. Next, boil radishes briefly, 30 to 60 seconds; remove to a bowl with a slotted spoon, pour off any excess water, and set aside.

Set a large cast iron skillet over medium-high heat. Add grapeseed oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. 

Finish with minced parsley and sea salt and pepper to taste. Serve immediately.

Per serving, based on 2 servings. (% daily value)
Calories 265 Fat 25.7 g (39.6%) Saturated 8.4 g (41.8%) Trans 0.5 g
Carbs 8.8 g (2.9%) Fiber 2.9 g (11.5%) Sugars 4.6 g Protein 1.6 g (3.2%)
Cholesterol 30.5 mg (10.2%) Sodium 88.1 mg (3.7%)