Root Vegetable Hash with Poached Egg - Clean Eating Magazine

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


  • 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


  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.