Vegetable Hash With Poached Eggs
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22497. Report a problem with this recipe.
Title: Vegetable hash with poached eggs
Yield: 4 Servings
3 tb Olive oil
1 Leek, washed, white and
Light green part sliced
1 Onion, finely chopped
2 Garlic cloves, minced
1 ts Coarse salt
1/4 ts Freshly ground black pepper
4 Carrots, cut into 1/4 inch
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
1/4 lb Mushrooms, cut into 1/4 inch
1 bn Cilantro, chopped
1 tb Vinegar
4 To 6 eggs, cracked into
Salsa Roja, if desired
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
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.
Yield: 4 to 6 servings
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