Fall Vegetable Hash Food

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FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS



Fall-Vegetable and Quinoa Hash with Poached Eggs image

Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 9

1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme

Steps:

  • Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
  • Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
  • Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Nutrition Facts : Calories 201 g, Cholesterol 211 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 338 g

WINTER VEGETABLE HASH



Winter Vegetable Hash image

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Provided by rebeccalovestocook

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 50m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

  • Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
  • Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g

WINTER VEGETABLE HASH



Winter Vegetable Hash image

Just found this on allrecipes.com, and am recording it here so I don't lose it. Looks good to me. Let me know what you think.

Provided by Sarah Chana

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons butter
1 lb yukon gold potato, diced
1/2 lb fresh shiitake mushroom, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

  • Melt oil and butter in a large skillet over medium heat.
  • Mix in potatoes,shiitakes, pepper, squash, and shallot.
  • Season with garlic powder, salt, and pepper.
  • Cook 25 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 225.6, Fat 11, SaturatedFat 3.4, Cholesterol 10.2, Sodium 65.8, Carbohydrate 31.7, Fiber 4, Sugar 3.3, Protein 3.4

WINTER VEGETABLE HASH



Winter Vegetable Hash image

This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!

Provided by Chef Edlear

Categories     Winter

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7

some salt
1 lb dark leafy greens
4 medium potatoes, clean, quartered and sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes (to taste)
2 roma tomatoes, cubed
2 garlic cloves, minced

Steps:

  • Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
  • Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
  • Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
  • Warm the evoo with the red pepper flakes in a large saute pan.
  • When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
  • Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
  • Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.

Nutrition Facts : Calories 231.8, Fat 7, SaturatedFat 1, Sodium 14.8, Carbohydrate 39, Fiber 5.1, Sugar 2.5, Protein 4.7

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