Recipes Breakfast Brunch Entrees Root-Vegetable Hash Topped with Poached Eggs

Root-Vegetable Hash Topped with Poached Eggs

Root-Vegetable Hash Topped with Poached Eggs is rated 4.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 70 minutes
Servings: 4

This hearty cold-weather breakfast dish of nutritious and earthy root vegetables topped with eggs is especially pretty when made with a combination of red and golden beets. Cut the potatoes last so they don’t have time to discolor, and leave the skins on for a rustic look.

Ingredients:

  • 1 lb. red or yellow beets, or a combination
  • 1 yellow onion
  • 1/2 lb. sweet potatoes, peeled
  • 1 1/2 lb. Yukon Gold or white boiling potatoes
  • 3 Tbs. olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp. salt, plus more as needed
  • 1/4 tsp. freshly ground pepper, plus more, to taste
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 4 eggs

Directions:

Preheat an oven to 400°F.

Trim the stems and tails from the beets and peel them, then cut into 1/2-inch dice. Peel and chop the onion. Cut the sweet potatoes and Yukon Golds into 1/2-inch dice.

Pour the olive oil into a large roasting pan and add the vegetables, spreading them in a single layer. Sprinkle with the garlic, the 1/2 tsp. salt and 1/4 tsp. pepper. Roast, stirring every 15 minutes to scrape up the browned bits, until vegetables are tender, 45 to 50 minutes. Stir in the parsley.

Bring a large, deep fry pan of lightly salted water to a boil over high heat. Reduce the heat to a simmer. Crack the eggs, 1 at a time, into a measuring cup, then gently slide each egg into the simmering water. Cook until the eggs are softly set, about 3 minutes.

Divide the vegetable hash among 4 individual plates and top each portion with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 4 out of 5 by from Autumn Brunch We made this hash today for brunch. When all was said and done, we did not think it was worth the amount of time it took to prepare (albeit it was not difficult to make) as we felt it was a bit bland and could have benefited from a bit more olive oil and perhaps some herbs and spices. I did like that this was vegetarian friendly. I would recommend this recipe, but with modifications.
Date published: 2013-09-22
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