You can personalise this dish by using any leftover vegetables you happen to have in the fridge.
Serve with a fried egg.
Pre-heat the oven to 225°C. Chop the onion and garlic. Rinse the potatoes, carrots, parsnips and celeriac and chop into small cubes. Chop the courgette into small cubes. If using fresh broad beans, blanch them for at least 10 min. If using edamame, 1 minute is plenty. Shell the beans, that is remove their skins. Heat some oil in a sauté pan (preferably one with an ovenproof handle). Sauté the onion for approx. 1 min. Add the potatoes and carrots and cook for approx. 7 min., stirring once in a while. Remove from the pan and set aside, then pour more oil in the pan. Sauté the parsnips and celeriac for approx. 5 min., stirring once in a while. Remove from the pan and set aside, then add more oil to the pan if necessary. Now sauté the courgette for approx. 2 min. Combine all the ingredients in the pan again or in a large baking dish. Bake for approx. 5-10 min. Meanwhile, fry the eggs in a little oil. Take the hash out of the oven. Season with salt and pepper and sprinkle with dill, beans and Apetina. Serve the hash with a fried egg.
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