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Easter Brunch Recipe

Carrot Hash with Eggs and Pesto


  • 1 bunch of carrots with tops (about 1 pound)
  • 1 large russet potato (about 12.5 ounces), peeled 
  • 3 scallions, white parts minced and green parts reserved
  • Kosher salt and freshly ground black pepper 
  • 1 cup panko breadcrumbs
  • 1/4 cup golden raisins 
  • 3 tablespoons harissa 
  • 1 tablespoon light brown sugar 
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon ground sumac 
  • 5 large eggs 
  • 1 3/4 cups plus 1 tablespoon olive oil 
  • 20 fresh basil leaves
  • 1/3 cup salted sunflower seeds
  • 1 tablespoon white wine vinegar 
  • 1 clove garlic 


  1. Preheat the oven to 450 degrees F.
  2. Grate the carrots (set the tops aside–you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and 1/2 teaspoon salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 1/2 teaspoons salt, and a bunch of grinds of black pepper (I did 20) until well combined.
  3. Heat 1/4 cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 tablespoon oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.
  4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.
  5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 teaspoon salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 1/2 cups oil and 1/4 cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice it into wedges. Serve with the remaining pesto on the side.

Cook’s Note

You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 tablespoon oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

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