about 3 cups root vegetables (any combination of radishes, turnips, carrots, beets, and potatoes) trimmed, peeled, and cut into 3/4-inch cubes
Coarse sea salt
Freshly ground pepper
2 Tbsp oil
1/2 onion or 1 leek stalk, trimmed and chopped (white and light green parts only)
2 Tbsp butter
1 Tbsp minced parsley
Fill a large saucepan with water and bring to a boil. Boil root vegetable cubes until tender. For beets, boil 4-5 minutes. For turnips, potatoes, and carrots, 3 to 4 minutes. For radishes boil briefly, 30 to 60 seconds. Remove veggies with a slotted spoon, pour off any excess water, and set aside in a bowl.
Set a large cast iron skillet over medium-high heat. Add oil and when hot, add root vegetables, and a pinch of sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in the onion or leek, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Recipe and image adapted from: https://www.thekitchn.com/recipe-radish-and-turnip-hash-with-fried-eggs-230586