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seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
Egg, Parsnip and Celeriac Hash Brown Skillet

Egg, Parsnip and Celeriac Hash Brown Skillet

2 Cups of Parsnips (peeled and grated)
2 Cups of Celeriac (peeled and grated)
5 Eggs
3 Tablespoons of Olive Oil
1 Teaspoon of Sea Salt
1 Teaspoon of Dried Parsley
1/4 Teaspoon of Black Pepper
1/4 Teaspoon of Onion Powder
1/4 Teaspoon of Garlic Powder
Fresh Basil (optional)

Preheat the oven to 325º degrees. In a large bowl, mix together the grated parsnip and celeriac root , 1 egg (beaten), sea salt, parsley, pepper, onion powder and garlic powder. Mix thoroughly.

In a large non-stick skillet pour in 3 tablespoons of olive oil. Heat over medium-high. Add the hash mixture and pat it down into one even layer to brown one side. Let this cook for five minutes, or until the bottom has browned.

With a rubber spatula, turn over the hash brown to the other side to brown. It will not turn in one piece, which is fine. Flip it in sections. Brown for a few minutes on this side. After the hash browns are brown on both sides and tender, make four egg sized nests in your pan.

Crack the eggs in the nests, and sprinkle with a little additional sea salt and pepper. Pop the pan in the oven, and bake the eggs for 8 to 12 minutes until the whites are set and the yolks are cooked to your liking. Remove the pan from the oven. Chop some fresh basil and sprinkle it on the top before serving.

sameatshernutrients.com
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