Root Vegetable Hash with Poached Egg

Make room for spring's bounty by finishing off winter's remaining roots, including red potato, sweet potato and parsnip, topped with protein from a poached egg.
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Serves: 4

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. 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.)
  2. 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.
  3. 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.
  4. 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

Video: Root Vegetables

Chef Jo's root vegetable tutorial is all about how to clean the bulbous veggies and easily incorporate them into your Clean Eating recipes.