For time:
Row 1,000m
Then, 3 rounds:
40 Deadlift, 135#(95#)
40 Burpees
40 Box jumps, 24″(20″)
Run 1 mile
Post to BTWB
BEET HASH WITH RUNNY EGGS from The Every Kitchen
Ingredients
- 1 pound beets about 4, peeled and diced
- 1/2 pound turnips about 2, peeled and diced
- Sea salt and freshly ground black pepper
- 1 tablespoons extra-virgin olive oil
- 1 small onion diced
- 2 tablespoons chopped fresh parsley
- 4 large eggs
Instructions
- In a high-sided skillet, cover beets and turnips with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
- Heat oil in skillet over medium-high heat. Add boiled beets and turnips and cook until turnips begin to turn golden, about 4 minutes.
- Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.
- Make four wells in the hash. Crack one egg into each and top with salt & pepper. Cover and cook until whites set but yolks are still runny, 3-5 minutes. Garnish with additional parsley if desired.
