Best Vegetable Hash With Poached Egg Recipes

VEGETABLE HASH WITH POACHED EGGS

Vegetable Hash with Poached Eggs image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

Steps:

Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

GRILLED ROOT VEGETABLE BREAKFAST HASH WITH CRUNCHY POACHED EGG

Grilled Root Vegetable Breakfast Hash With Crunchy Poached Egg image

Barbecues are all about big, bold, great taste - but can they be good for you too? Superstar celebrity chef Elizabeth Falkner says yes with her grilled breakfast hash recipe that combines smoky flavours with the nutritious benefits of fibre, the year's hottest food trend.

Provided by Mary Jenny

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 medium beets
2 parsnips or 2 carrots, sliced in half, quarters
2 red russet potatoes or 2 sweet potatoes
1 medium size onion, sliced into quarters with stem attached
2 cups kale leaves, with stems
1 tablespoon caraway seed
1 tablespoon fennel seed
1 tablespoon sesame seeds
1/4 cup ground cereal (Kelloggs All-Bran Original)
1/4 cup cereal (Kelloggs All-Bran Buds)
1/2 teaspoon Tabasco sauce (optional)
3 tablespoons maple syrup
1 tablespoon clarified butter
2 tablespoons browned butter
1/2 cup olive oil
1/4 cup sherry wine vinegar
1/2 a lemon, juice of
1/2 teaspoon kosher salt
black pepper
4 eggs

Steps:

Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil.
Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool.
In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste.
Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly.
Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel.
To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.

Nutrition Facts : Calories 571.1, Fat 42.4, SaturatedFat 11, Cholesterol 208.9, Sodium 458.1, Carbohydrate 40, Fiber 5.5, Sugar 13.4, Protein 11.3

FARMHOUSE HASH WITH POACHED EGGS

Farmhouse Hash With Poached Eggs image

This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.

Provided by Scoutie

Categories < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1/2 medium yellow onion, diced
1 carrot, diced
2 stalks celery, diced
2 large red potatoes, small diced
1/2 lb sweet Italian sausage, diced
1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
salt and pepper
1 teaspoon white vinegar
4 eggs

Steps:

Heat the oil in a large skillet over medium heat.
Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO

Root Vegetable Hash with Poached Eggs and Parsley Pesto image

Provided by Annie Somerville

Categories Egg Onion Potato Brunch Poach Roast Christmas Vegetarian Pine Nut Bell Pepper Carrot Parsnip Fall Healthy Rutabaga Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

Pesto
2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
1/4 cup extra-virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, peeled
Hash
Nonstick vegetable oil spray
2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
2 1/2 cups 1/2-inch dice peeled parsnips
2 cups 1/2-inch dice peeled rutabagas
1 1/2 cups 1/2-inch dice peeled carrots
1/2 cup 1/2-inch dice red bell pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 green onions, sliced
4 large eggs

Steps:

For pesto:
Blend all ingredients in processor until almost smooth. Season with salt and pepper.
For hash:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.