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Sweet Potato & Parsnip Hash with Carrot Top Chimichurri and a Sunny Egg Recipe

A No-Waste Recipe to Celebrate #StopFoodWasteDay

On April 27 we celebrate #StopFoodWasteDay, a day dedicated to raising awareness around the global food waste problem. Each year, 40% of food is wasted – thrown in a landfill. So while we raise our voices and awareness on Stop Food Waste Day, every other day of the year we do what we can to limit our waste. One way you can start limiting your food waste is to experiment with “no waste” recipes, and what better time is there to stop wasting food than right when your day gets started?

Nothing says “good morning” like golden hash browns served with a sunny egg!

As tasty as the classic breakfast sounds, it is possible to make it even more mouthwatering (and healthy!) To celebrate #StopFoodWasteDay, we present to you an easy recipe that utilizes 100% of produce – Sweet Potato & Parsnip Hash with Carrot Top Chimichurri and a Sunny Egg.

Chimichurri is definitely the star of the show in this recipe. For those who aren’t familiar with it, chimichurri is many things: it’s an Argentinian favorite, it’s an uncooked sauce commonly used for grilled meat and of course, it’s a fun word to say. The savory herby sauce is made of finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar. For additional flavors, you may also add cumin, cilantro, thyme, basil and paprika.

With so many herbs as its ingredients, it’s no wonder that chimichurri is loaded with flavors and nutrients. Let’s break down the food’s health benefits!

Parsley: high in vitamin K, C and A and packed with antioxidants; may help protect against cancer, diabetes and bone weakness

Garlic: rich in manganese, vitamin B6 and C and packed with antioxidants; may boost immune system, reduce blood pressure and improve cholesterol level and bone health

Extra virgin olive oil: loaded with monounsaturated fats (a kind of good fats) and antioxidants; contains saturated fat, omega-6, vitamin E and K; may protect against heart disease and fight inflammation

Oregano: provides magnesium, potassium, calcium and vitamin K; may prevent bacteria growth, inflammation and cancer

Other food in our recipe:

Sweet potato: packed with vitamin A, C, B6 and potassium; may help maintain a healthy blood pressure, protect against cancer, prevent constipation, promote fertility and boost immune system and eye health

Parsnip: contains vitamin C, folate and manganese; improve heart health, reduce birth defects, improve digestive function, promote bone health and boost immune system


For Chimichurri Sauce:

2 oz carrots, greens, tops, fresh

1-1/2 tablespoon red wine vinegar

1 each garlic cloves, peeled, fresh

1/8 teaspoon red pepper flakes, crushed

3 oz extra virgin olive oil

1/2 oz juice, lemon, fresh

1 oz water

1 each jalapeño pepper, fresh, diced

1/4 teaspoon salt, kosher

Other Ingredients:

8 tablespoons carrot greens chimichurri

6 oz parsnips, fresh, 1”x1” diced

1 lb sweet potatoes, fresh, peeled, diced

6 oz red bell peppers, fresh, diced

4 oz diced onions, fresh

1 tablespoon rosemary, fresh, chopped

1/4 teaspoon kosher salt

1-1/2 teaspoon oil, olive canola blend

1/4 teaspoon crushed red pepper flakes

4 each eggs, fresh

4 each cooking spray, pan coating


For Chimichurri

  • Wash and dry all ingredients well. Place all of the ingredients into a blender except the oil. Purée the ingredients while streaming in the oil, a small amount at a time. Use a medium-sized jalapeño for mild heat. Add more as desired.

To Prep the Vegetables

  • Wash all produce. Dice the parsnips and sweet potatoes. Do not peel. Set aside.
  • Heat a large thick bottomed sauté pan over high heat. Stream in the oil and allow to get very hot, but do not allow it to smoke. Add the potatoes and parsnips and sear on all sides. Add the peppers and the onions and toss to coat in oil. Cook for 2-3 minutes. Add the rosemary, salt and crushed pepper. Reduce heat and cover. Cook for 1-2 minutes, or until the parsnips are fork tender.
  • Spray the inside of a non-stick sauté pan with oil. Crack the eggs into the pan. Cook until the tops of the whites are set but the yolks are somewhat runny.
  • Divide 1 cup of hash onto each serving plate. Top each plate with 1 sunny side up egg. Drizzle with 2 tablespoons of chimichurri. Garnish with carrot top sprigs.

Cooking new kinds of food from time to time is a great way to spice up our lives. We hope you’ll enjoy exploring with chimichurri and eating this delicious and healthy dish!

Get Involved in Saving the Food!

Visit www.stopfoodwasteday.com for more details.

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