Farmer's Hash

Prep Time
10 mins.
Cook Time
40 mins.
Recipe by:

Roasted parsnips, brussel sprouts & sweet potato in olive oil and thyme topped with sunny side up eggs.

Make This Recipe


1 parsnip, cubed (~1 cup)

2 cups of brussels sprouts, halved

1 sweet potato, diced

2 tablespoons of olive oil

Fresh thyme, chopped (~2 tbsp)

Salt/pepper to taste

2 Eggland’s Best Eggs, large

Cooking spray


  1. Preheat oven to 400F
  2. On a large baking sheet, toss the vegetables (parsnips, brussels sprouts and sweet potato) with 2 tbsp of olive oil and the fresh thyme. Add a little bit of salt and pepper. Mix well. Place in the oven for ~30-35 minutes or until crispy. Toss the veggies halfway through the cooking process.
  3. While the veggies finish cooking, make sunny side up eggs in a skillet using cooking spray.
  4. Once the veggies are done, scoop into two bowls and top each bowl with 1 egg each. Top with fresh scallions and enjoy!

Recipe Notes:

You can cook the eggs however you prefer (poached, scrambled, over easy - whatever is your preference).


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 377
Fat 19.1g
Saturated Fat 3.2g
Cholesterol 175mg
Sodium 113mg
Carbohydrates 45.7g
Dietary Fiber 9.6g
Protein 12.1g