VEGETABLE HASH WITH POACHED EGGS

Vegetable Hash with Poached Eggs image

Provided by Lynette !

Time 40m

Number Of Ingredients 15

4 tsp olive oil
1 c vidalia onion, chopped (or other sweet onion)
1 c fingerling or red potatoes, sliced 1/4 inch thick
1 tsp herbes de provence
1 c zucchini, diced
1 c yellow squash, diced
1 c green beans, trimmed and cut into 1/2 inch pieces
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground, divided
2 c tomatoes, seeded and chopped
2 Tbsp chives, thinly sliced
2 Tbsp fresh flat-leaf parsley, chopped
1 Tbsp white vinegar
4 large eggs
1 oz parmesan cheese, shredded

Steps:

1. Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, potatoes, and herbes de Provence; spread the mixture in a single layer in the pan. Cook 4 minutes, without stirring, or until the potatoes are lightly browned.
2. Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove the pan from heat; cover and let stand 5 minutes. Stir in the tomato, chives, and parsley.
3. Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
4. Break each egg into a custard cup. Gently pour the eggs in to the pan of water; cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
5. Divide the squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with the remaining 1/8 teaspoon pepper and Parmesan cheese.