Carrot Hash With Eggs And Pesto Recipes

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ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO



Root Vegetable Hash with Poached Eggs and Parsley Pesto image

Provided by Annie Somerville

Categories     Egg     Onion     Potato     Brunch     Poach     Roast     Christmas     Vegetarian     Pine Nut     Bell Pepper     Carrot     Parsnip     Fall     Healthy     Rutabaga     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Pesto
2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
1/4 cup extra-virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, peeled
Hash
Nonstick vegetable oil spray
2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
2 1/2 cups 1/2-inch dice peeled parsnips
2 cups 1/2-inch dice peeled rutabagas
1 1/2 cups 1/2-inch dice peeled carrots
1/2 cup 1/2-inch dice red bell pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 green onions, sliced
4 large eggs

Steps:

  • For pesto:
  • Blend all ingredients in processor until almost smooth. Season with salt and pepper.
  • For hash:
  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
  • Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.

CARROT POTATO HASH BROWNS - HOMEMADE



Carrot Potato Hash Browns - Homemade image

This recipe resembles traditional hashbrowns, but the carrot serves nicely with dinner rather than breakfast. The flavors and textures of the two vegetables compliment eachother. It goes wonderfully as a side to meats.

Provided by A.J. Pejack

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 large white potatoes, peeled
4 large carrots, peeled
1 extra large egg
1/4 cup milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper (preferrably fresh cracked)

Steps:

  • Shred potatoes and carrots into a large bowl.
  • Beat egg.
  • Then add remaining ingredients.
  • Beat mixture to combine.
  • Add to potatoes and carrots, and mix with large spoon until blended.
  • In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
  • Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
  • Then press with a spatula to form into"pancakes".
  • Turn when edges begin to brown and cook through, about another two minutes.
  • Rest on papertowels and serve.

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