Root Vegetable Hash with Poached Eggs and Parsley P

Name: Root Vegetable Hash with Poached Eggs and Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Blend all ingredients in processor until almost smooth.
2
Season with salt and pepper.
3
Preheat oven to 400F.
4
Spray large rimmed baking sheet with nonstick spray.
5
Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer.
6
Sprinkle generously with salt and pepper.
7
Roast vegetables until tender, stirring and turning occasionally, about 45 minutes.
8
Stir in garlic; roast 5 minutes longer.
9
Mix in green onions.
10
Fill large skillet halfway with generously salted water; bring to boil.
11
Reduce heat to maintain steady simmer.
12
Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water.
13
Poach eggs until softly set, about 3 minutes.
14
Divide hash among 4 plates.
15
Using slotted spoon, top each serving with 1 poached egg.
16
Drizzle with pesto.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Root Vegetable Hash with Poached Eggs and Parsley Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Vegetable Hash with Poached Eggs and Parsley Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions