Spring Vegetable Hash With Fried Eggs Recipes

VEGETABLE HASH WITH POACHED EGGS

Steps:

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

SPRING VEGETABLE HASH WITH FRIED EGGS

Steps:

• Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
• In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
• Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
• Meanwhile, heat butter to taste in a clean skillet, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions.

VEGETABLE HASH WITH FRIED EGG

Steps:

• Peel and clean the carrots. Clean the turnips (no need to peel them, just scrub and cut off the root end). Dice the carrots and turnips into small, even pieces no more than ½ inch each. You will have about 4-5 cups of veggies.
• Dice the yellow onion into small pieces. Mince the garlic cloves.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add all the chopped vegetables, onion, and garlic. Season with salt, pepper, and oregano and stir well. Cook over medium-high heat for about 20 minutes, stirring frequently. If you notice the vegetables starting to burn or stick to the pan, lower the heat, add another tablespoon of olive oil or water, and stir.
• As the vegetables are almost done, fry the eggs in a separate skillet. (Sunny side up is my favorite for this dish!) Serve the vegetable hash warm with a fried egg on top.

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.