Soft-Poached Egg and Root Vegetable Hash
Recipe courtesy of HarperOne
Yield: 4 servings
Root Vegetable Hash (recipe included)
2 teaspoons white wine vinegar
4 large eggs
freshly ground black pepper to taste
Prepare Root Vegetable Hash and keep warm. Just prior to serving, bring a shallow saucepan of water to a simmer and add vinegar. Crack each egg into a small cup and add to the simmering water 1 at a time. Poach eggs for 1 1/2 minutes, or until the whites are just set and the yolks are still soft. Gently remove eggs from water with a slotted spoon.
To assemble, spoon some Root Vegetable Hash onto each plate and top with a poached egg. Garnish with freshly ground black pepper.
Root Vegetable Hash
1 large sweet potato, peeled and cut into medium dice (2 cups)
1 small rutabaga, peeled and cut into medium dice (1 cup)
1 medium turnip, peeled and cut into medium dice (1 cup)
1 small red onion, peeled and chopped
4 cloves garlic, minced
1 1/2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
2 tablespoons fresh lemon juice
For the Root Vegetable Hash
Preheat the oven to 400 degrees. In a large mixing bowl, combine sweet potato, rutabaga, turnip, red onion, garlic, and olive oil. Season with salt and pepper. Spread mixture on a large baking sheet or roasting pan. Roast while stirring occasionally for 50 to 60 minutes or until the vegetables are tender and caramelized. Stir in parsley, basil, and lemon juice.
Yield: 4 servings
Root Vegetable Hash (recipe included)
2 teaspoons white wine vinegar
4 large eggs
freshly ground black pepper to taste
Prepare Root Vegetable Hash and keep warm. Just prior to serving, bring a shallow saucepan of water to a simmer and add vinegar. Crack each egg into a small cup and add to the simmering water 1 at a time. Poach eggs for 1 1/2 minutes, or until the whites are just set and the yolks are still soft. Gently remove eggs from water with a slotted spoon.
To assemble, spoon some Root Vegetable Hash onto each plate and top with a poached egg. Garnish with freshly ground black pepper.
Root Vegetable Hash
1 large sweet potato, peeled and cut into medium dice (2 cups)
1 small rutabaga, peeled and cut into medium dice (1 cup)
1 medium turnip, peeled and cut into medium dice (1 cup)
1 small red onion, peeled and chopped
4 cloves garlic, minced
1 1/2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
2 tablespoons fresh lemon juice
For the Root Vegetable Hash
Preheat the oven to 400 degrees. In a large mixing bowl, combine sweet potato, rutabaga, turnip, red onion, garlic, and olive oil. Season with salt and pepper. Spread mixture on a large baking sheet or roasting pan. Roast while stirring occasionally for 50 to 60 minutes or until the vegetables are tender and caramelized. Stir in parsley, basil, and lemon juice.