When we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.
This recipe is in partnership with Nugget Markets. See below for more details. I don’t get to cook for people as much as I would like. There’s something about the energy that comes from sharing food with others. It’s an easy way to bring people together, especially during the holidays. While I typically focus on [...]