Vegetable Hash With Poached Eggs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1: Leek, washed, white and
Light green part sliced,
Thinly,
1: Onion, finely chopped
2: Garlic cloves, minced
1 tsp: Coarse salt,
1/4 tsp: Freshly ground black pepper,
4: Carrots, cut into 1/4 inch
Dice,
2: Baking potatoes, cut into
1/4 Inch: dice,
1: Red bell pepper, seeded and
Cut into 1/4 inch dice,
1: Poblano chile, cut into 1/4
Inch dice,
1/4 lbs: Mushrooms, cut into 1/4 inch
Dice,
1 bunch: Cilantro, chopped
1 tbsp: Vinegar,
4: To 6 eggs, cracked into
Individual bowls,
Salsa Roja, if desired
Directions:
Heat the oil in a large skillet over moderate heat. Add the leek and
onion and saute until soft, about 5 minutes. Add the garlic, salt and
pepper and saute another minute. Add the carrots, potatoes and scant
1/4 cup water to skillet. Cover and cook until vegetables are tender,
5 to 7 minutes.
To the vegetables in the skillet, add the red pepper, poblano chile
and mushrooms and saute until softened, 3 to 5 minutes. Add the
cilantro and mix to combine, then turn the heat to high to lightly
brown the hash.
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a
simmer in a deep saute pan. One at a time, tip each bowl over the
water and let the eggs fall gently into the water. After 1 to 2
minutes, remove each egg with a slotted spoon and drain on paper
towels.
Divide the vegetable hash among individual plates, making a well in
the center of each. Using a slotted spoon, carefully place a poached
egg in the center of the hash. Serve warm with Salsa Roja.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E20
Source from luhu.jp
onion and saute until soft, about 5 minutes. Add the garlic, salt and
pepper and saute another minute. Add the carrots, potatoes and scant
1/4 cup water to skillet. Cover and cook until vegetables are tender,
5 to 7 minutes.
To the vegetables in the skillet, add the red pepper, poblano chile
and mushrooms and saute until softened, 3 to 5 minutes. Add the
cilantro and mix to combine, then turn the heat to high to lightly
brown the hash.
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a
simmer in a deep saute pan. One at a time, tip each bowl over the
water and let the eggs fall gently into the water. After 1 to 2
minutes, remove each egg with a slotted spoon and drain on paper
towels.
Divide the vegetable hash among individual plates, making a well in
the center of each. Using a slotted spoon, carefully place a poached
egg in the center of the hash. Serve warm with Salsa Roja.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E20
Source from luhu.jp
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