Root Vegetable Hash with Poached Eggs and Parsley Pesto Recipe

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.

No additional tips available.

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

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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.

Root Vegetable Hash with Poached Eggs and Parsley Pesto

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