Root Vegetable Hash

I came home this evening, thinking that dinner was to be a simple omelet, but in the middle of my workout on the elliptical, I had a better idea - root vegetable hash. I had some leftover boiled new potatoes from the channa masala I made on Saturday night, and plenty of carrots and parsnips lingering in the crisper. Add to that a little garlic, onion and bacon, and you have a very simple, delicious hash. Top it with two perfectly over-easy eggs - heaven.

Root Vegetable Hash

Serves 2
(11.5 Weight Watchers Points)

2 cups leftover boiled new potatoes, cubed
1 cup grated raw parsnips (2 medium parsnips)
1 cup grated raw carrot (1 large carrot)
1 cup sliced onion
3 cloves garlic, minced
1 tsp fresh thyme & rosemary, minced
3 slices bacon chopped
1 Tb butter
salt & pepper to taste
4 eggs

1. Saute bacon in large non-stick pan over medium heat. When semi-crisp, drain bacon on paper towel and set aside. Leave 1Tb bacon grease in pan and add 1Tb butter and melt butter.
   
   
2. With the pan still on medium heat, add potatoes, onion, grated carrot and parsnips to pan. Stir to coat with butter/grease mixture. Let cook for 5 minutes, stir. Add reserved bacon, garlic and minced herbs, stir, cook for another 5 minutes and stir again. Season with salt & pepper to taste. Let cook until vegetables begin to caramelize, then turn off burner, leaving the pan on the burner to keep warm while you cook the eggs.
   
   
3. Heat 2 small non-stick pans, and spray with cooking oil. Crack 2 eggs in each pan, cook them however you like, and serve over the finished hash.