I love a breakfast hash! It’s always in my recipe rotation at home, and I wanted to make a version that really says SPRING. You can use any combo of turnip and radish…even toss in rutabaga if you dare. If you don’t have spring garlic, you can use spring onions, garlic scapes, or even 2 cloves of plain ol’ garlic. Served with a fried egg on top, you’re in for a treat!
What you need (Serves 2):
- 2 – 3 small turnips (reserve the greens to make broth)
- 1 medium daikon radish, or 2 – 3 small bunch radishes
- 1 stalk spring garlic, sliced white & light green parts (reserve dark green to make broth)
- Glug of sunflower oil
- 2 eggs
- Salt & Pepper
- Minced parsley (optional)
In a large pan, heat the oil over medium-high heat. Meanwhile, dice the turnip and radish into small cubes; then toss into the pan and cook for about 8 minutes. Season with salt & pepper. Once they get some color and soften, add in spring garlic. Once the pan is fragrant, toss in parsley and then serve onto two plates.
Return pan to heat and fry two eggs. Serve on top of the hash, enjoy warm.