VEGETABLE HASH WITH POACHED EGG
This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves four
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
- Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
- Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
- Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams
HASH BROWN BENEDICT RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt
Provided by Ivan Diaz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams
MUSHROOM HASH WITH BLACK RICE
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they're so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
- Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve - topped with a poached egg if desired - with crusty bread and a salad.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 838 milligrams, Sugar 8 grams
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
ROAST BEEF HASH WITH POACHED EGGS AND WILD MUSHROOM SAUCE ON GARLIC FRENCH BREAD
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
- In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
- In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
- Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
- Serve, or cover and keep warm until ready to use.
- In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
- Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
- (Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
LENTIL & WILD MUSHROOM HASH WITH POACHED EGGS
(Lentejas Con Setas y Huevos Escalfados) The earthy combination of lentils, dusky mushrooms and slightly runny poached egg is nothing if not inspired. Syrupy balsamic vinegar and good olive oil drizzeled around the edges lend a special savor and elegance. Serve it as a brunch dish or first course for a winter meal. Without the eggs, the lentil and mushroom hash makes a delicious side dish. Though supermarket brown lentils are fine, the best legumes for the job are firm, high quality lentils, such as Spanish pardinas, French du Puy, or Italian lentils from Umbria. If you are using Spanish pardinas, soak them overnight before cooking; Goya brand pardinas don't need soaking, despite what it says on the package. For the wild mushrooms, you can use a mixture of wild and cultivated mushrooms such as chanterelles, cepes, morels, tompettes-de-la-mort, oyster, and/or cremini. Use 1 egg per serving. For the balsamic vinegar you can reduce 1/3 cup balsamic over medium-high heat to 3 tablespoons. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the lentils in a medium-size saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, stirring. Skim off any foam and add the smashed garlic and bay leaf. Season with salt to taste. Reduce the heat to low and simmer, partially covered, until the lentils are just tender but firm, 20-30 minutes, depending on the type of lentils. Drain the lentils, discarding the bay leaf and garlic.
- While the lentils are cooking, heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the minced garlic and stir until fragrant, about 30 seconds. Add the mushrooms and stir for 5 minutes. Add the sherry and cook until the mushrooms are tender and the liquid is absorbed, 2-3 minutes longer. Season with salt & pepper to taste. Add the drained lentils, gently stirring to combine, and cook until the flavors
- meld, 1-2 minutes. Taste for seasoning, add more salt & pepper
- as necessary, and stir in the 3 tablespoons of parsley. Remove
- from heat, and cover to keep warm.
- Poach the eggs. Place the balsamic vinegar and sherry vinegar in
- a small bowl and whisk to mix.
- To serve, plave a portion of the lentils in a very small bowl to shape them. Invert the lentils onto a soup plate. Repeat with the remaining lentils. TOp each serving with a poached egg. Drizzle the vinegar mixture and fragrant olive oil around the lentils and sprinkle parsley on top. Serve at once.
Nutrition Facts : Calories 297.7, Fat 22, SaturatedFat 4, Cholesterol 186, Sodium 80.2, Carbohydrate 12.8, Fiber 3.7, Sugar 4, Protein 11.8
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