- 6 cups peeled and cubed red potato, sweet potato and parsnip (cut into 1/2-inch pieces)
- 1 tbsp grape seed oil
- 1 medium red onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1/2 tsp kosher salt
- 2 large cloves garlic, minced
- 2 tbsp white wine vinegar
- 4 large eggs
- 1/4 cup roughly chopped fresh parsley
- Bring a large pot of water to a boil and add potatoes and parsnip. Return to a boil and cook until firm yet tender, about 10 minutes; drain. (NOTE: This step can be completed 3 days ahead. Store vegetables, covered, in refrigerator.)
- In a large nonstick skillet on medium-high, heat oil. Add onion, peppers and salt and cook until begins to soften, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add boiled potatoes and parsnip and reduce heat to medium. Cook, stirring occasionally, for about 6 minutes or until potatoes are golden.
- Meanwhile, bring a medium pot of water to a simmer. Add vinegar. Crack eggs into 4 small bowls or cups. Use a wooden spoon to stir simmering water carefully, around the rim of the pot. Stir quickly, to create some motion. Add eggs, 1 at a time, to center of pot. Return pot to a gentle simmer on low heat and cook eggs until set yet still runny in middle, 3 minutes.
- Serve potato hash with eggs over top. Garnish with parsley.
Nutrients per serving (1 1/2 cup root vegetable hash and 1 egg): Calories: 293, Total Fat: 9 g, Sat. Fat: 2 g, Carbs: 45 g, Fiber: 9 g, Sugars: 8 g, Protein: 11 g, Sodium: 363 mg, Cholesterol: 211 mg