* (all the above ingredients to equal 1 pound) *
Al Johnson’s pickled beets
Al Johnson’s Organic Swedish Lingonberries
2 T vegetable oil
salt and pepper to taste
In a large skillet heat up oil and add the 1 pound of root vegetables, cooking until brown and tender.
Season with salt and pepper.
In a separate pan fry eggs over medium.
Split the cooked root vegetables into 2 bowls and put an egg on each with Lingonberries and pickled beets on the side.