Optional Garnish- sour cream, hot sauce, scallions, scallions
1. In a large cast-iron or non-stick skillet over medium-high heat, melt 2 tablespoons of butter. When bubbling add in the Savory Honey Roasted Root Vegetables. Stir to warm and crisp, about 10-12 minutes.
2. Divide the hash between 4 bowls.
3. In the same pan, add the remaining tablespoon of butter and fry the eggs to your desired doneness. Add 2 eggs on top of each bowl of hash. Garnish if desired with sour cream, hot sauce, scallions and/or cilantro.
If you do not have leftover Savory Honey Roasted Root Vegetables- see recipe.