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: 3 tablespoons olive oil; 1 leek, washed, white and light green part sliced thinly; 1 onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground black pepper; 4 carrots, cut into 1/4 inch dice; 2 baking potatoes, cut into 1/4 inch dice; 1 red bell pepper, seeded and cut into 1/4 inch dice; 1 poblano chile, cut into 1/4 inch dice; 1/4 pound mushrooms, cut into 1/4 inch dice; 1 bunch cilantro, chopped; 1 tablespoon vinegar; 4 to 6 eggs, cracked into individual bowls; Salsa Roja, if desired

Servings: persons

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

1
Heat the oil in a large skillet over moderate heat.
2
Add the leek and onion and saute until soft, about 5 minutes.
3
Add the garlic, salt and pepper and saute another minute.
4
Add the carrots, potatoes and scant 1/4 cup water to skillet.
5
Cover and cook until vegetables are tender, 5 to 7 minutes.
6
To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes.
7
Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
8
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan.
9
One at a time, tip each bowl over the water and let the eggs fall gently into the water.
10
After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
11
Divide the vegetable hash among individual plates, making a well in the center of each.
12
Using a slotted spoon, carefully place a poached egg in the center of the hash.
13
Serve warm with Salsa Roja.

427

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: 3 tablespoons olive oil, 1 leek, washed, white and light green part sliced thinly, 1 onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Vegetable Hash with Poached Eggs falls under the Snacks & Appetizers 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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