I came home this evening, thinking that dinner was to be a simple omelet, but in the middle of my workout on the elliptical, I had a better idea – root vegetable hash. I had some leftover boiled new potatoes from the channa masala I made on Saturday night, and plenty of carrots and parsnips lingering in the crisper. Add to that a little garlic, onion and bacon, and you have a very simple, delicious hash. Top it with two perfectly over-easy eggs – heaven.
Root Vegetable Hash
(11.5 Weight Watchers Points)
2 cups leftover boiled new potatoes, cubed
1 cup grated raw parsnips (2 medium parsnips)
1 cup grated raw carrot (1 large carrot)
1 cup sliced onion
3 cloves garlic, minced
1 tsp fresh thyme & rosemary, minced
3 slices bacon chopped
1 Tb butter
salt & pepper to taste
- Saute bacon in large non-stick pan over medium heat. When semi-crisp, drain bacon on paper towel and set aside. Leave 1Tb bacon grease in pan and add 1Tb butter and melt butter.
- With the pan still on medium heat, add potatoes, onion, grated carrot and parsnips to pan. Stir to coat with butter/grease mixture. Let cook for 5 minutes, stir. Add reserved bacon, garlic and minced herbs, stir, cook for another 5 minutes and stir again. Season with salt & pepper to taste. Let cook until vegetables begin to caramelize, then turn off burner, leaving the pan on the burner to keep warm while you cook the eggs.
- Heat 2 small non-stick pans, and spray with cooking oil. Crack 2 eggs in each pan, cook them however you like, and serve over the finished hash.