ROASTED VEGETABLE HASH

Roasted Vegetable Hash image

Number Of Ingredients 14

Previous Next

1 Bell Pepper
1 Zucchini
1 Squash
8 ounces Mushrooms
1 Onion
1 Andouille Sausage
2 tablespoons Olive Oil
1 teaspoon Salt and Pepper (each)
2 Russet Potatoes
2 Eggs
1 Plain Greek Yogurt
1 teaspoon Cumin
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Steps:

Preheat the oven to 450 degrees F.
Chop vegetables and sausage into bite-size pieces.
Toss potatoes with olive oil, salt and pepper and roast until tender, about 30 minutes.
Halfway through the potatoes cook time, toss all remaining vegetables with olive oil and 1/2 teaspoon each of salt and pepper. Add sausage to the same baking sheet and roast until tender, about 15 minutes.
While vegetables are cooking, make the sauce by mixing yogurt with cumin, paprika, and cayenne. Adjust seasoning to taste.
When all vegetables are in the oven, prepare the eggs. These can be poached or fried as preferred. To poach, bring a pot of water with a tablespoon of vinegar to a bare simmer, stir the water to create a whirlpool, then carefully drop the eggs one at a time into the center of the whirlpool. Turn off heat, cover, and let sit for 4 minutes.
To plate, layer potatoes, vegetables, sauce, then egg on a plate.