This Vegetable Hash with Poached Eggs is a comforting and vibrant dish that transforms simple pantry staples into a restaurant-quality meal. The base consists of sweet leeks, earthy mushrooms, and colorful bell peppers sautéed until tender, then browned to create a crispy, flavorful hash. Baking potatoes and carrots add substance and sweetness, while fresh cilantro provides a bright herbal finish. The star of the show is the perfectly poached egg, which sits atop the warm vegetables, its creamy yolk acting as a rich, luxurious sauce. This dish is ideal for a satisfying weekend brunch or a quick, nutritious weeknight dinner. It strikes a perfect balance of textures and flavors, offering a wholesome experience without being overly complex. Serve with a side of salsa roja for an extra kick of flavor.
Vegetable Hash With Poached Eggs
Description
This Vegetable Hash with Poached Eggs is a comforting and vibrant dish that transforms simple pantry staples into a restaurant-quality meal. The base consists of sweet leeks, earthy mushrooms, and colorful bell peppers sautéed until tender, then browned to create a crispy, flavorful hash. Baking potatoes and carrots add substance and sweetness, while fresh cilantro provides a bright herbal finish. The star of the show is the perfectly poached egg, which sits atop the warm vegetables, its creamy yolk acting as a rich, luxurious sauce. This dish is ideal for a satisfying weekend brunch or a quick, nutritious weeknight dinner. It strikes a perfect balance of textures and flavors, offering a wholesome experience without being overly complex. Serve with a side of salsa roja for an extra kick of flavor.Ingredients
Directions
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Heat the olive oil in a large skillet over moderate heat.
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Add the sliced leek and chopped onion, and sauté until soft, about 5 minutes.
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Add the minced garlic, salt, and pepper, and sauté for another minute until fragrant.
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Add the diced carrots, potatoes, and a scant 1/4 cup of water to the skillet.
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Cover the skillet and cook until the vegetables are tender, about 5 to 7 minutes.
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Uncover the skillet and add the diced red pepper, poblano chile, and mushrooms.
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Sauté until the added vegetables are softened, about 3 to 5 minutes.
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Stir in the chopped cilantro and mix well, then turn the heat to high to lightly brown the hash.
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Meanwhile, bring 4 cups of water and the vinegar to a gentle simmer in a deep sauté pan.
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Crack each egg into a small bowl, then gently slide it into the simmering water, one at a time.
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Poach the eggs for 1 to 2 minutes, until the whites are set but the yolks are still runny.
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Remove each egg with a slotted spoon and drain briefly on paper towels.
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Divide the vegetable hash among individual plates, creating a small well in the center of each portion.
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Carefully place a poached egg in the center of the hash on each plate.
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Serve warm, topped with salsa roja if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Cholesterol 180mg60%
- Sodium 350mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
