More of a bright idea really, than a recipe.
The root smash is potato and parsnip, with leek and carrot. We used leftovers here, but you can make them for the purpose of this brunchy dish if you REALLY want. Or make them the night before with fancy dinner sausages or something. AnyWAY, the veggies are just boiled for about 20 minutes, add some butter or nonfat Greek yogurt, and smash ’em up. THEY ARE SO GOOD. They’ll change the way you eat mashed potatoes forever! Pat into a cake, fry it up, set aside. Fry up a perfect egg-in-a-circle (I used my biscuit cutter), and add some parsley and thinly sliced shallots with lemon juice and salt and pepper.
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