carrot, parsnip and potato hash

Serves: 4

Ingredients:
3 carrots (300g)
2 parsnips (200g)
400g potatoes
2 small red onions
2 tablespoons olive oil
2 whole pickles with dill
100ml soured cream
20g fresh dill
4 eggs

Method:
scrub the carrots, parsnips and potatoes, and chop into 1cm chunks. peel and chop the onions to match (reserving ½ an onion for later).
drizzle 1 tbsp of oil into a large frying pan on a medium-low heat. add the chopped veg and cook for 20 mins, stirring often, until softened. season to perfection with sea salt and black pepper.
meanwhile, finely slice the remaining onion, place in a small bowl and scrunch with a pinch of salt and a splash of the dill pickle jar vinegar, then set aside. finely chop the pickles with half of the fresh dill, then stir through the soured cream. season with black pepper and set aside.
add a splash of pickle juice to the veg and let it bubble and crisp up a bit. drizzle 1 tbsp of oil into a separate frying pan on a medium heat, crack in the eggs and fry for 2-3 mins or until cooked to your liking. plate up the hash, topped with a fried egg, a dollop of soured cream, some pickled onion and a crack of black pepper, finished with the remaining fresh dill.