Poached Eggs With Vegetable Hash Food

VEGETABLE HASH WITH POACHED EGG

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.

ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO

Steps:

• For pesto:
• Blend all ingredients in processor until almost smooth. Season with salt and pepper.
• For hash:
• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
• Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.

POACHED EGGS WITH VEGETABLE HASH

Steps:

• Peel the turnip, potato, and onion and cut into 1/4-inch cubes. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/4-inch pieces.
• Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until soft. Add the corn and cook for 10 minutes, or until the potatoes are golden brown. Season with salt and pepper.
• Spray a saucepan with cooking spray and fill it halfway with water. Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low. Carefully crack the eggs directly into the water, being sure not to break the yolks, and cook for 4 to 5 minutes, or until the whites are cooked but the yolk is still soft.
• Place some of the hash on each of 4 plates and top with 2 poached eggs.
• Why the cooking spray and vinegar? If you've ever made poached eggs, you know they leave a thin layer of a cementlike substance around the pan that's almost impossible to get off. Spraying the pan with cooking spray before adding the water completely eliminates that problem. And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.

FARMHOUSE HASH WITH POT-POACHED EGGS

Steps:

• Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
• Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
• Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS

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.