You can choose any mix of vegetables for the hash, but be sure to cut them all to a uniform size.
2 cups peeled, diced potatoes
2 cups peeled, diced parsnips or rutabagas
2 cups peeled, diced carrots
2 sweet peppers (green or red) diced
4 green onions (green part only), diced
Preheat oven to 400°F. Toss the vegetables (except green onions) with a generous amount of olive oil and salt. Spread evenly onto 2 greased baking sheets. Roast vegetables until tender, stirring occasionally, about 30-40 minutes (the peppers will cook more quickly than the other vegetables, so I keep them separate and remove them once they are nicely browned). Mix the green onions into the cooked vegetables.
While the vegetables are roasting, make the CILANTRO OIL
1 small bunch of cilantro, stems removed
1 T lemon juice (or more) to taste
1/2 cup of olive oil
1/2 t salt (or more) to taste
Using a food processor or blender, puree all of the ingredients until very smooth. Adjust lemon juice and salt.
Poach or fry 4 eggs.
Divide the vegetables among 4 plates. Top each plate with an egg, and drizzle with cilantro oil. The oil will keep in the fridge for at least a week.