Carrot, Kale and Parsnip Hash with Red Chimichurri Recipe
Total time: 20 minutes
In a large, deep skillet, heat coconut oil on medium-high heat. When hot, add carrots, parsnips and kale. Cook, stirring, 5 minutes, then press down with the back of a spatula and let cook undisturbed until golden on bottom, about 5 minutes more. Season with salt and pepper to taste. Divide among six plates and top each with a poached egg, if using. Serve immediately, passing Red Chimichurri around the table, if using.
Total time: 15 minutes
In a food processor fitted with a metal blade, combine parsley, cilantro, bell pepper, garlic, shallot, vinegar, lemon juice, paprika, oregano, salt and ground black pepper. Pulse until finely chopped, scraping down sides of bowl periodically. Turn processor on and slowly pour in olive oil through feeder until it forms a sauce. Refrigerate, covered, up to 3 days.