Vegetable Hash With Poached Eggs
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat the oil in a large skillet over moderate heat
2
Add the leek and onion and saute until soft, about 5 minutes
3
Add the garlic, salt and pepper and saute another minute
4
Add the carrots, potatoes and scant 1/4 cup water to skillet
5
Cover and cook until vegetables are tender, 5 to 7 minutes
6
To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes
7
Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash
8
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan
9
One at a time, tip each bowl over the water and let the eggs fall gently into the water
10
After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels
11
Divide the vegetable hash among individual plates, making a well in the center of each
12
Using a slotted spoon, carefully place a poached egg in the center of the hash
13
Serve warm with Salsa Roja