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.

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 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.

Vegetable Hash With Poached Eggs

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