Vegetable Hash With Poached Eggs Recipe

Name: Vegetable Hash With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 1 cup chopped Vidalia or other sweet onion; 1 cup (1/4-inch-thick) slices fingerling or small red potatoes; 1 teaspoon dried herbes de Provence; 1 cup diced zucchini; 1 cup diced yellow squash; 1 cup green beans, trimmed and cut into 1/2-inch pieces; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper, divided; 2 cups chopped seeded tomato; 2 tablespoons thinly sliced chives; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon white vinegar; 4 large eggs; 1 ounce Parmesan cheese, shredded (about 1/4 cup)

Servings: persons

4 teaspoons olive oil
1 cup chopped Vidalia or other sweet onion
1 cup (1/4-inch-thick) slices fingerling or small red potatoes
1 teaspoon dried herbes de Provence
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, trimmed and cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
2 cups chopped seeded tomato
2 tablespoons thinly sliced chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white vinegar
4 large eggs
1 ounce Parmesan cheese, shredded (about 1/4 cup)

1
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.
2
Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.
3
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.
4
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342

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 4 teaspoons olive oil, 1 cup chopped Vidalia or other sweet onion, 1 cup (1/4-inch-thick) slices fingerling or small red potatoes, 1 teaspoon dried herbes de Provence, and more.

Yes, Vegetable Hash With Poached Eggs falls under the Vegetarian 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!

Vegetable Hash With Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions