Flavors Magazine: Atlanta's Dining Scene
Follow us:
  • Home
  • Order Cookbook
  • Recipes
  • Food Feature
  • Lifestyles
  • Beverage
  • Chef Talk
  • Events
  • Celebrations
  • Contact Us
    • The List

Soft-Poached Egg and Root Vegetable Hash

Picture
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.


© 2018 Flavors Magazine
Recipes
Calendar
Links
Entertainment
Food Feature
Lifestyles
​
Beverage
The Cookbook
Contact Us