Vegetable Hash With Poached Egg Recipes

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VEGETABLE HASH WITH POACHED EGG



Vegetable Hash With Poached Egg image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Categories     breakfast, easy, main course

Time 40m

Yield Serves four

Number Of Ingredients 9

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
  • Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
  • Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
  • Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams

VEGETABLE HASH WITH POACHED EGGS



Vegetable Hash with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

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.

FARMHOUSE HASH WITH POT-POACHED EGGS



Farmhouse Hash With Pot-Poached Eggs image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1/2 medium onion, diced
1 carrot, diced
2 stalks celery, diced
2 large red-skinned potatoes, diced
1/2 pound sweet Italian sausage, casings removed
1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
Kosher salt
1 teaspoon white vinegar
4 large eggs
Freshly ground black pepper

Steps:

  • Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
  • Meanwhile, 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 the 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, 3 to 5 minutes.
  • Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS



Mushroom and Brown Rice Hash with Poached Eggs image

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced baby portobello mushrooms
1/2 cup chopped sweet onion
1 package (8.8 ounces) ready-to-serve brown rice
1 large carrot, grated
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
4 large eggs, cold

Steps:

  • In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS



Fall-Vegetable and Quinoa Hash with Poached Eggs image

Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 9

1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme

Steps:

  • Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
  • Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
  • Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Nutrition Facts : Calories 201 g, Cholesterol 211 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 338 g

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

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.

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

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

SHEET PAN VEGETABLE HASH WITH EGGS



Sheet Pan Vegetable Hash with Eggs image

Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 8

1 small head cauliflower, trimmed, cored, and cut into florets
1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)
1 red bell pepper, seeded and diced
1/2 red onion, diced (1 cup)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 packed cups baby spinach
6 large eggs, room temperature

Steps:

  • Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
  • Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

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

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.

ROAST BEEF VEGETABLE HASH



Roast Beef Vegetable Hash image

Provided by Sheila Lukins

Categories     Beef     Egg     Potato     Side     Bacon     Bell Pepper     Fall     Winter     Parade

Number Of Ingredients 10

2 pounds russet potatoes, peeled and cut into 1/4-inch dice
1/2 pound leftover roast beef/epi:recipeLink, cut into 1/4-inch dice
1/4 pound thick-sliced bacon, cut into 1/4-inch dice
1 onion, chopped
1 each red and green bell pepper, seeded and cut into 1/4-inch dice
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 tablespoon orange zest
4 tablespoons chopped parsley
6 poached eggs, for serving

Steps:

  • 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
  • 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
  • 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.

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From fooddiez.com


VEGETABLE HASH WITH POACHED EGGS – RECIPES NETWORK
2013-06-27 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. Step 3. 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 ...
From recipenet.org


EASY SWEET POTATO HASH WITH EGGS | GLUTEN FREE - EASY HEALTHY …
2015-11-18 Preheat oven to 400 degrees. In a large bowl add, turnips, parsnips, sweet potatoes, red pepper, red onion, olive oil, ground cinnamon, and salt. Toss to coat everything. Spread vegetables out on a baking sheet. Bake for 20 minutes. Remove from oven, using a spatula move the vegetables around.
From joyfulhealthyeats.com


ROASTED VEGETABLE HASH WITH EGGS - HOMEMADE NUTRITION
2016-03-21 Directions: Preheat oven to 425 degrees. Place the oil, sweet potato, zucchini, onion, salt, and pepper in a large bowl and toss to combine. Spread the mixture onto a lightly greased non-stick baking sheet, and bake for about 20-25 …
From homemadenutrition.com


ROOT-VEGETABLE HASH TOPPED WITH POACHED EGGS - WILLIAMS SONOMA
Reduce the heat to a simmer. Crack the eggs, 1 at a time, into a measuring cup, then gently slide each egg into the simmering water. Cook until the eggs are softly set, about 3 minutes. Divide the vegetable hash among 4 individual plates and top each portion with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 4.
From williams-sonoma.com


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