Farmer's Hash

Farmer's Hash
Prep Time
10 mins.
Cook Time
40 mins.
Yield
2
Recipe by: Marissa Meshulam, Registered Dietitian Nutritionist and founder of MPM Nutrition

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

Make This Recipe

Ingredients

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

Preparation

  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).

Nutrition

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

Learn More
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