I hope you’ll feel free to adjust the ingredients and amounts in this very loose recipe as you see fit. Parsnips, turnips, potatoes, sweet potatoes, and/or carrots all work nicely here. I also add celery – ok, not exactly a root, but it tastes good in here.
The main idea is to pan roast the veggies until they are tender, lightly browned, and aromatic. Then comes the kicker: stir in some chopped ramps in the last few minutes of cooking. Ramps, or wild leeks, add an earthy, delicately garlicky flavor that makes this a uniquely springtime dish.
With a fried egg on top, it’s hearty enough to eat as a main course. My favorite part is piercing into the yolk and letting it run over the vegetables as a rich dressing.
Preparation time: 30 minutes
For the vegetable hash:
4 ounces bacon, diced
About ¼ cup extra virgin olive oil
About 2 pounds of mixed root vegetables such as turnips, potatoes, carrots, parsnips, cut into small dice
2 stalks celery (or try a small fennel bulb for a different, sweeter flavor), cut into small dice
2 teaspoons minced fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 big fistful of ramps (about 6 ounces), white parts finely chopped and leaves roughly chopped
2 tablespoons minced fresh flat leaf parsley
Fresh lemon juice, to taste
For the eggs:
2 tablespoons olive oil or unsalted butter
- Cook the bacon in a skillet or Dutch oven over medium-low heat, adding a small amount of olive oil if necessary, until bacon is crispy and fat is rendered, about 7 minutes.
- Increase heat to medium-high, add root vegetables, celery, thyme, a dash of salt, black pepper, and 2-3 tablespoons olive oil. Make sure to not to crowd the skillet or Dutch oven or the vegetables will not brown as nicely and will tend toward the soggy side. Cook, stirring occasionally, until vegetables are cooked through and lightly browned, about 15-20 minutes.
- Stir in ramps and cook for another 2 minutes. Turn off heat and stir in parsley. Salt to taste. Drizzle a small amount of olive oil and a few squeezes of lemon juice over vegetables.
- Heat a sauté pan over medium high heat and add olive oil or butter. When fat is hot, crack eggs into pan, add a pinch of salt to them and cook until whites are set and yolks are still soft and runny.
- Spoon vegetable hash onto plates or in shallow bowls. Gently lay eggs on top and serve hot.