VEGETABLE HASH WITH POACHED EGG
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
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
FARMHOUSE HASH WITH POT-POACHED EGGS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS
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
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
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.
MEXICAN CHICKEN HASH WITH POACHED EGGS
I love hash with poached eggs for breakfast, lunch or dinner. I had some leftover sweet potatoes and chicken one weekend morning and this is the end result. I love to using leftovers, and think you can make some amazing dishes with them. This is hearty rich, flavorful, and a one skillet wonder. If you don't have leftovers, a rotisserie chicken works good, or even just some poached or grilled chicken.
Provided by SarasotaCook
Categories Breakfast
Time 50m
Yield 6 Servings and 6 eggs, 6 serving(s)
Number Of Ingredients 19
Steps:
- NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
- NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
- Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
- If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
- Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
- Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
- Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!
Nutrition Facts : Calories 279.1, Fat 17.1, SaturatedFat 8.9, Cholesterol 243.5, Sodium 390.5, Carbohydrate 18.7, Fiber 3.6, Sugar 5.9, Protein 13.6
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
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
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
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