Spring Vegetable Hash With Fried Eggs - Marth Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Small red potatoes,
1/2 lbs: Carrots, (about 4), peeled
2 tsp: Unsalted butter, plus more for frying eggs
2 1/2 tsp: Olive oil,
1 large: Onion, (about 3/4 lb), peeled and chopped
3: Red peppers, cut into 1/2 inch cubes
1 tbsp: Fresh thyme, OR
1 tsp: Dried thyme,
1 tbsp: Fresh rosemary,
1/2 lbs: Asparagus,
1 cup: Chicken stock or water,
Salt & freshly ground pepper,
8 large: Eggs,
1: Scallion, green and white parts thinly sliced, for garnish
Directions:
1. Fill a medium saucepan with cold water, and add potatoes. Bring to
a boil, reduce heat, and simmer for 5 minutes. Add carrots and
continue cooking for 10 minutes more, or until vegetables are just
tender. Remove from heat, drain, and set aside until cool enough to
handle. Cut potatoes and carrots into 1/2-inch cubes.
2. In a large nonstick skillet, heat butter and oil over medium heat.
Add onion and cook until transparent and golden at edges, about 10
minutes. Add red peppers and cook, stirring, another 10 minutes, or
until soft. Add half the thyme and rosemary. Add potatoes and carrots
and mix well. Cook over medium heat, stirring only occasionally,
until a golden crust forms on potatoes, about 15 minutes.
3. Cut off asparagus tips, and cut remaining tender parts into
1/2-inch lengths. Discard woody ends. Add rips and pieces, remaining
thyme and rosemary, and stock or water to skillet, and cook a few
more minutes, until stock reduces and thickens slightly and asparagus
is tender. Season to taste with salt and plenty of pepper. Transfer
to a serving platter; keep warm.
4. Meanwhile, heat butter to taste in a clean skillet and fry eggs.
serve on a bed of hash and sprinkle with scallions.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Source from luhu.jp
a boil, reduce heat, and simmer for 5 minutes. Add carrots and
continue cooking for 10 minutes more, or until vegetables are just
tender. Remove from heat, drain, and set aside until cool enough to
handle. Cut potatoes and carrots into 1/2-inch cubes.
2. In a large nonstick skillet, heat butter and oil over medium heat.
Add onion and cook until transparent and golden at edges, about 10
minutes. Add red peppers and cook, stirring, another 10 minutes, or
until soft. Add half the thyme and rosemary. Add potatoes and carrots
and mix well. Cook over medium heat, stirring only occasionally,
until a golden crust forms on potatoes, about 15 minutes.
3. Cut off asparagus tips, and cut remaining tender parts into
1/2-inch lengths. Discard woody ends. Add rips and pieces, remaining
thyme and rosemary, and stock or water to skillet, and cook a few
more minutes, until stock reduces and thickens slightly and asparagus
is tender. Season to taste with salt and plenty of pepper. Transfer
to a serving platter; keep warm.
4. Meanwhile, heat butter to taste in a clean skillet and fry eggs.
serve on a bed of hash and sprinkle with scallions.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Source from luhu.jp