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Root Veg Hash


  1. Dice the carrots, parsnips, swede and potatoes into small cubes. Although this takes a bit of time, it means the veg will cook nice and quick.
  2. Place them in a large pan of salted, boiling water and cook for 4 mins. Drain and set aside to steam dry for a minute.
  3. Heat the oil in a large frying pan and add the cooked veg. Fry for 5-10 mins, stirring occasionally, until golden in colour.
  4. Add sliced onion to the frying veg and cook for a minute before adding in the garlic. Stir in your choice of herbs, season with salt and pepper and mash slightly with the back of a fork.
  5. Sprinkle over the grated cheese and allow to melt while you poach the eggs: bring a pan of water to a rolling boil, swirl with a spoon and crack in the eggs. Cook for 3 mins and remove with a slotted spoon.
  6. Serve up the hash and top each plate with a poached egg.


2 tbsp olive oil

3 carrots, diced

2 parsnips, diced

200g swede, diced

300g potatoes (any), diced

1 onion, chopped

1 garlic clove, chopped

2 tbsp fresh herbs (or 1 tsp dried)

100g cheddar, grated

an egg per person

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