Root Veggie Hash

Ingredients:

6 slices pasture-raised nitrate-free bacon

2 medium carrots, peeled and chopped into small pieces

1 large parsnip, peeled and chopped into small pieces

1/4 tsp sea salt

sea salt and pepper, to taste

2 cups cooked turkey, ground or shredded

1/2 cup sprouted pinto beans, cooked

4 pasture-raised eggs

2 green onions, thinly sliced

Directions:

Preheat oven to 400F

Heat a 9-10 inch ovenproof skillet on stovetop over medium heat

Cut bacon into 1/2-1 inch pieces and add to the skillet

When the bacon has cooked about halfway and some fat has been rendered, add chopped carrots and parsnip to the pan. Stir to coat. Add the salt and mix to blend flavours

Let the bacon, parsnips, and carrots cook together until the veggies are soft and the bacon is crisp

Turn the heat down to low. Add the cooked turkey and cooked pinto beans to the mixture and stir to combine. Remove mixture from heat

One at a time, carefully crack each of the 4 eggs into the pan in a different spot. You can make little grooves in the mixture to help avoid the yolk from breaking. Sprinkle the eggs with salt and pepper

Once all the eggs are added, put the skillet in the oven and bake for about 15 minutes or until the eggs are cooked to your preference

Remove from the oven and let sit for 5 minutes before serving

Sprinkle with green onions and enjoy