Turn skillet (preferably cast iron) on medium heat and start heating the butter and 1 tbsp of olive oil.
Dice the onion and mince the garlic cloves. Put them in the skillet, add a pinch of salt. Give a little mix-a-mix-a to help coat with oils and cook down evenly. Cook until onions are starting to become see-thru.
While those are cooking down, dice your root veggies. The smaller the dice the faster they will cook.
Add roots to the skillet with another pinch of salt and a few cracks of pepper. Toss to coat with oils and seasonings. (add more oil if you need to)
Let cook on medium until tender, tossing until slightly browned.
Fry an egg or two per serving, plate on top of hash, add a drizzle of your favorite sauce (Jay’s Wicked Mass Harvest or Green Rocket goes great here) and VOILA – a hearty, healthy, seasonal breakfast is served!