Root-Vegetable Hash Topped with Poached Eggs
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.
- 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
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).