Each bite of this hash is earthy and delicious, with a subtle sweetness from the roasted carrots. The egg on top adds a comforting creaminess. Recipe adapted from Down Home Kitchen in Montpelier, Vermont.
6 medium parsnips, peeled and cut into ½-inch pieces
6 medium carrots, peeled and cut into ½-inch pieces
3 tablespoons plus 2 tablespoons canola oil
1 teaspoon plus ½ teaspoon kosher salt
½ teaspoon plus ¼ teaspoon freshly ground black pepper
6 medium beets, peeled and cut into ½-inch pieces
4 large eggs
1 tablespoon salted butter
Fresh thyme leaves, for garnish
Preheat oven to 350° and set racks in the top and bottom thirds of the oven. Line a pair of baking sheets with aluminum foil, shiny side up.
Toss parsnips and carrots with 3 tablespoons oil, and season with 1 teaspoon salt and ½ teaspoon pepper. Arrange in an even layer on a baking sheet. Use the remaining oil, salt, and pepper to do the same with the beets for the other sheet.
Roast the veggies, stirring occasionally and turning the pans, until caramelized and soft, 45 to 55 minutes. Meanwhile, fry the eggs in butter.
To serve, divide the hash among four plates, then top each with an egg and a sprinkling of fresh thyme. Serve immediately.