Summer Root Vegetable Hash

with Tarragon Greek Yogurt and Poached Eggs

30 min

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What We'll Send

Walnuts
Golden Beets Diced 3/8"
Turnips Diced 3/8"
Carrot Diced 3/8"
Greek Yogurt
Red Pepper Flakes
Garlic
Liquid Honey
Lemon
Chives
Fresh Tarragon
Red Onion Diced 3/8"
Free Range Brown Egg
Spice Blend
Ground Sumac, Roasted Garlic Powder, Smoked Paprika, Coriander, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains egg, tree nut, honey, sulphites, dairy, and milk.

Nutrition
Calories 358
Fat 16g
Protein 20g
Carbohydrates 31g

What You'll Need

Cooking Directions

0

Tip: In Step 1, try a piece of golden beet before draining water to ensure veggies are cooked through. The beet will need more time to cook than turnip or carrot! In Step 4, for 4 servings, fry additional eggs in another skillet.

1

Boil Vegetables

Add golden beets, turnips, and carrots to a saucepan. Fill with water until water is 1 inch above vegetables. Add a pinch of salt and bring to a boil. Reduce heat to a simmer and cook for 7-8 minutes, or until tender. Once vegetables are tender, drain in a fine mesh sieve and set aside. 

2

Prepare Tarragon Yogurt

Meanwhile, wash tarragon, chives, and lemon. Pick and chop tarragon leaves. Mince chives. Zest and cut lemon in half. In a small mixing bowl, add greek yogurt, honey, and lemon zest. Add half of the following to bowl: lemon juice, chives, and tarragon. Whisk well. Add salt and pepper to taste. 

3

Saute Vegetables

Wipe saucepan carefully with paper towel. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil and return saucepan to burner over medium-high heat. When hot, add red onions and cook for 2 minutes. Stir in cooked vegetables, garlic, and spice blend. Season to taste with red pepper flakes, remaining lemon juice, and salt and pepper. Cook for 4-6 minutes or until vegetables are golden.

4

Cook Eggs

Make 4 small wells (fry 4 eggs in second skillet for 4 servings) in hash and crack an egg into each well. Season to taste with salt and pepper and cover skillet. Cook for 4-5 minutes, until yolks are starting to set, or cook to your preference.

5

Finish Hash

While eggs are cooking, roughly chop walnuts. When eggs are done cooking, use a spatula or large spoon to scoop vegetables and eggs onto plates. Top with tarragon yogurt, remaining chives and tarragon, and chopped walnuts. Enjoy!

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