Curried Hash with Poached Eggs and Herbed Olive Oil

Curried Rutabaga Hash

There are lazy mornings. Sleepy mornings. Mornings that beg for runny yolks and starchy taters (or Rutabaga in this case) fried up with onions. This is most true on cold and grey mornings. 

This is especially true in the late fall as temperatures drop. The dulled colors of dying grass covered in a light film of frost. The light is muted and grey. The air even smells different brought on by the decaying leaves on the ground. Even the crispness of the air is dulled by the fact that the atmosphere hovers just above and below freezing varying by any given hour. The trees are stark, managing a majestic presence and vulnerability at the same time. 

Curried Hash with Herbed Oil

These are the mornings that cause you to put on extra cozy socks and a sweater before wrapping your hands around that perfect cup of coffee while the smell of onions and root veggies waft through the house. These are the mornings that command a hot breakfast that won’t leave you craving anything for many hours to come.

Obviously, I’m not a morning person. I’d like to be, but I prefer waking up slow, drinking coffee and reading emails for an hour or two, before finally making some breakfast between the hours of 9 and 11 am. This comes from years, even decades, of working evenings in the restaurant industry, leaving me with wide-open mornings. However, if you’re a get up and go, Monday to Friday, eight to fiver, you can make a big batch on Sunday. Now all you have to do is heat and serve all week long. Leaving you with the small commitment of cooking an egg to accomplish your own special lazy morning kind of breakfast. Totally worth it! 

5 ingredient hash made of grated rutabaga is inexpensive, makes for a healthy breakfast and will keep you fuelled all morning. 

Curried Hash


Curried Hash with Herbed Oil and Poached Eggs
Serves 4
Big hot healthy breakfast bowl for chilly chillaxed mornings.
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  1. 1 Tbsp olive oil or fat of choice
  2. 1 small Rutabaga peeled and grated ( or equivalent in potatoes), approximately 4 cups grated
  3. 1 onion, diced
  4. 3 tsp curry powder
  5. salt to taste
  1. Heat a large frying pan with olive oil over medium heat. Add the grated rutabaga. Stir to coat with oil. Meanwhile dice the onion. Add the onion, curry powder and salt to the rutabaga. Cook for 20 minutes, stirring occasionally as the rutabaga mixture get brown and crispy. Serve along side and egg and herbed olive oil.
  1. This breakfast is a flexible as the ingredients in your fridge. Substitute rutabaga for potatoes, eggplant, sweet potatoes, butternut squash, cauliflower or even cooked chickpeas. Feel adventurous? Add diced peppers, spinach, garlic, or diced carrots for a multitude of options.
  2. Got chutney? Use that instead of herbed olive oil. Want added probiotics? Serve with plain Greek yogurt. Have a ball with this one!
The Restless Palate

For a ‘How to Video’ on how to poach eggs, CLICK HERE

Herbed Olive Oil
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  1. 1/2 cup of Olive oil
  2. 1/4 cup chopped fresh cilantro
  3. 1/4 cup chopped fresh parsley
  4. 2 green onions finely sliced
  5. salt and pepper to taste
  1. Mix oil, cilantro and parsley together. Season with salt and pepper to taste.
The Restless Palate
Curried Hash

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3 Responses to Curried Hash with Poached Eggs and Herbed Olive Oil

  1. Joanne November 23, 2014 at 6:25 am #

    I am definitely a morning person, but I too prefer my mornings to be slow and steady…and filled with cozy meals like this!

  2. Chris @ The Café Sucré Farine November 25, 2014 at 9:37 am #

    Looks like a great way to start the day. Love that herbed olive oil.

  3. Karen (Back Road Journal) December 2, 2014 at 10:10 am #

    I’m exactly like you with my mornings…they have to start slow. I’ve never had rutabaga in any shape or form but it is very popular here in New England. Everyone here refers to it as turnips. Does it have a similar flavor to a turnip or is that just New England slang?

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