Root-Vegetable Hash Topped With Poached Eggs
This recipe combines the earthy sweetness of beets, the creamy goodness of potatoes, and the richness of perfectly poached eggs. The roasted vegetables are seasoned with garlic and fresh parsley, creating a hearty and flavorful base for the softly set eggs to sit atop. It's a satisfying and wholesome dish that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. red or yellow beets, or a combination
- 1 yellow onion
- 1/2 lb. sweet potatoes, peeled
- 1 1/2 lb. Yukon Gold or white boiling potatoes
- 3 Tbs. olive oil
- 3 garlic cloves, minced
- 1/2 tsp. salt, plus more as needed
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 3 Tbs. chopped fresh flat-leaf parsley
- 4 eggs
Instructions
- Preheat an oven to 400°F.
- Trim the stems and tails from the beets and peel them, then cut into 1/2-inch dice. Peel and chop the onion. Cut the sweet potatoes and Yukon Golds into 1/2-inch dice.
- Pour the olive oil into a large roasting pan and add the vegetables, spreading them in a single layer. Sprinkle with the garlic, the 1/2 tsp. salt and 1/4 tsp. pepper. Roast, stirring every 15 minutes to scrape up the browned bits, until vegetables are tender, 45 to 50 minutes. Stir in the parsley.
- Bring a large, deep fry pan of lightly salted water to a boil over high heat. 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.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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