Root Vegetable Hash with Chimichurri

Ingredients

  • 2 tablespoon goose fat (olive oil in vegetarian)
  • ½ yellow onion - diced
  • 1 small potato - diced
  • 1 carrot - peeled and diced
  • 1 rutabaga - peeled and diced
  • 1 beet - peeled and diced
  • 1 tablespoon fresh herbs - thyme, sage, rosemary or a mix
  • Salt - to taste
  • Freshly ground black pepper - to taste
  • 2-4 eggs
  • ¼ cup freshly grated parmesan cheese

    • Instructions

    • Set oven to 400 degrees.
    • Heat oil in a cast iron pan over medium heat. Add the diced onion, potato, carrots, rutabaga, and beets. Cook for 8 to 10 minutes, stirring frequently until the veggies start to soften. Toss with herbs, salt and pepper and put in oven. Roast 10 to 15 minutes (until slightly
    • When veggies are almost done, fry your eggs in another pan.
      Remove hash from oven, scrape and toss veggies with the parmesan cheese.
      Add eggs and drizzle with Mom’s Green  Chimichurri.