Jamie Oliver's fried eggs and root vegetable hash is healthy – and hearty

This root vegetable hash is the perfect weekend breakfast – AND it gets loads of your five a day into you before you've even properly woken up...

Root vegetable hash
(Image credit: Tesco/Jamie Oliver)

We have to say, 'root vegetable hash' didn't really float our boats when we clocked this recipe... but, you know us, we'll give anything a go – particularly if it's something Jamie Oliver has come up with. And, we have to say, we approve. It's way tastier than plain old hash browns (we still love you, hash browns, don't take it personally), and, of course, it packs in your vegetable intake for the day...

When to eat it? We liked it for a weekend brekkie but, as Jamie O says, 'This bubble and squeak style has makes a hearty brunch, lunch or dinner. And he's sooo right.

How to make root vegetable hash

(Image credit: Tesco/Jamie Oliver)


  • 400g potatoes
  • 500g parsnips
  • 2 onions
  • 2 garlic cloves
  • 1 fresh red chili (optional)
  • Olive oil
  • 2 tsp wholegrain mustard
  • Red wine vinegar
  • Extra virgin olive oil
  • 4 large free-range eggs
  • 100g watercress


1. Start by scrubbing the potatoes and parsnips clean (or give them a quick rinse under warm water if they already look pretty polished) and peel the onions, chopping the whole lot into 5cm chunks. 

2. Chuck them all into a pan of boiling salted water and cook for 10 mins, or until they are soft. Drain and leave to steam-dry.

3. Peel the garlic and finely slice it with the chili (if you're including it). Put a large non-stick frying pan on a medium to high heat and splash in 1 tbsp olive oil. 

4. Add the cooked vegetables to the pan, along with one teaspoon of mustard, half the sliced garlic and chili and a pinch of salt and black pepper. Mix well.

5. Mash everything up in the pan, then flatten it down into one thick(ish) layer and cook for 20 mins, or until crispy on the outside, soft in the middle. Keep an eye on the heat – you don't want to burn your hash here.

6. While it's cooking, you can make the dressing by whisking the rest of the mustard with one tablespoon of vinegar and two tablespoons of extra virgin olive oil.

7. Now flip over the hash – you can do this by sliding it on to a serving board and returning the other side to the pan with one teaspoon of oil. 

8. Add a teaspoon of olive oil to a frying pan on medium heat, crack in the eggs and fry to your liking with the remaining chili (if using) and garlic. Use our guide to find out how to fry an egg if you're not sure of the best way to do it.

9. Finally, slide the fried eggs on top of the hash and drizzle with one tablespoon of the mustard dressing.

10. Dress the watercress with the remaining dressing and scatter over to finish.

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