Root Vegetable Hash With Poached Eggs And Parsley Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED ROOT VEGETABLE BREAKFAST HASH WITH CRUNCHY POACHED EGG



Grilled Root Vegetable Breakfast Hash With Crunchy Poached Egg image

Barbecues are all about big, bold, great taste - but can they be good for you too? Superstar celebrity chef Elizabeth Falkner says yes with her grilled breakfast hash recipe that combines smoky flavours with the nutritious benefits of fibre, the year's hottest food trend.

Provided by Mary Jenny

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

2 medium beets
2 parsnips or 2 carrots, sliced in half, quarters
2 red russet potatoes or 2 sweet potatoes
1 medium size onion, sliced into quarters with stem attached
2 cups kale leaves, with stems
1 tablespoon caraway seed
1 tablespoon fennel seed
1 tablespoon sesame seeds
1/4 cup ground cereal (Kelloggs All-Bran Original)
1/4 cup cereal (Kelloggs All-Bran Buds)
1/2 teaspoon Tabasco sauce (optional)
3 tablespoons maple syrup
1 tablespoon clarified butter
2 tablespoons browned butter
1/2 cup olive oil
1/4 cup sherry wine vinegar
1/2 a lemon, juice of
1/2 teaspoon kosher salt
black pepper
4 eggs

Steps:

  • Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
  • Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
  • Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil.
  • Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool.
  • In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste.
  • Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly.
  • Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel.
  • To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.

Nutrition Facts : Calories 571.1, Fat 42.4, SaturatedFat 11, Cholesterol 208.9, Sodium 458.1, Carbohydrate 40, Fiber 5.5, Sugar 13.4, Protein 11.3

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories     HarperCollins     Brunch     Breakfast     Dinner     Vegetarian     Vegetable     Vegan     Root Vegetable     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

  • Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

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.

More about "root vegetable hash with poached eggs and parsley pesto recipes"

BAKED ROOT VEGETABLE HASH - TARA ROCHFORD
Aug 22, 2017 Preheat the oven to 400 degrees Fahrenheit. Shred the veggies and toss together in a large bowl with the olive oil, smoked paprika, chives and sea salt.
From tararochford.com


ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO RECIPES
1 bunch carrots with tops (about 1 pound) 1 large russet potato (about 12.5 ounces), peeled: 3 scallions, white parts minced and green parts reserved
From tfrecipes.com


ROOT VEGETABLE HASH WITH POACHED EGG | PRIMAL PALATE | PALEO …
Jan 10, 2011 Clean root vegetables, and chop into bite sized pieces (1/2”). Toss vegetables with 2 tbsp olive oil. Evenly spread vegetables onto a large baking sheet. Season with salt, pepper, …
From primalpalate.com


EGG & ROOT VEGETABLE HASH RECIPE - COOKING WITH RUTHIE
Apr 7, 2020 Instructions. In a small fry pan over medium high heat, add oil and bring to almost the smoke point. Add onions; sauté 2 minutes or until caramelized.
From cookingwithruthie.com


VEGETABLE HASH WITH POACHED EGGS RECIPES
Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes. Stir in the ground cumin seeds and the paprika, …
From tfrecipes.com


ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO RECIPE
Get full Root Vegetable Hash with Poached Eggs and Parsley Pesto Recipe ingredients, how-to directions, calories and nutrition review. Rate this Root Vegetable Hash with Poached Eggs …
From recipeofhealth.com


ROOT-VEGETABLE HASH TOPPED WITH POACHED EGGS
Roast, stirring every 15 minutes to scrape up the browned bits, until vegetables are tender, 45 to 50 minutes. Stir in the parsley. Bring a large, deep fry pan of lightly salted water to a boil over high heat. Reduce the heat to a simmer. …
From williams-sonoma.com


ROOT VEGETABLE HASH WITH EGGS RECIPE - THE HERBEEVORE
Feb 3, 2024 This root vegetable hash recipe has sweet potatoes, peppers, onions & eggs. ... Fall Recipes; Home » Breakfast Recipes » Root Vegetable Hash with Eggs Recipe. Root Vegetable Hash with Eggs Recipe. By Kelly …
From theherbeevore.com


ROOT VEGETABLE BREAKFAST HASH | RECIPES | COOK FOR …
Create four wells in the vegetable mix and crack an egg into each one. Season with the remaining salt and pepper. Cover pan with a lid, and allow steam to cook eggs thorough, about 2 to 3 minutes. Serve each portion with one egg and …
From cookforyourlife.org


ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO
Root Vegetable Hash With Poached Eggs And Parsley Pesto With Italian Parsley Leaves, Extra-virgin Olive Oil, Pine Nuts, Fresh Lemon Juice, Water, Garlic Clove, Vegetable Oil Spray, …
From yummly.co.uk


ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO
Ingredients. 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
From fertilitychef.com


ROOT VEGETABLE HASH & POACHED EGG | PRIMAL PALATE
Feb 15, 2012 Rinse root vegetables, and chop into bite-sized pieces. Toss vegetables with 2 tablespoons olive oil. Evenly spread vegetables onto a large baking sheet. Season with salt, pepper, and minced rosemary. Roast for 20 …
From primalpalate.com


ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO RECIPES
ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO Provided by Annie Somerville. Categories Egg Onion Potato Brunch Poach Roast Christmas Vegetarian Pine Nut …
From menuofrecipes.com


RECIPE: ROOT VEG HASH WITH KALE & POACHED EGG - EDIBLETCETERA
Sep 13, 2014 ROOT VEG HASH with KALE & POACHED EGG (Serves 4) Ingredients: 4 medium sized parsnips, peeled and cut into approx ½ inch (1cm) dice. 1 large or 2 small sweet …
From edibletcetera.com


ROOT-VEGETABLE HASH TOPPED WITH POACHED EGGS
Dec 19, 2015 Stir in the parsley. Bring a large, deep fry pan of lightly salted water to a boil. Reduce heat to a simmer. Crack eggs, 1 at a time, into a measuring cup, then gently slide each egg into water. Cook until eggs are …
From blog.williams-sonoma.com


ROOT VEGETABLE HASH WITH POACHED EGG
Nov 8, 2021 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
From cleaneatingmag.com


ROOT VEG HASH | JAMIE OLIVER RECIPES - TESCO REAL FOOD
Flip the hash onto a serving board and return the pan to the heat with 1 tsp oil. Crack in the eggs and quickly fry to your liking with the remaining chilli and garlic. Slide the fried eggs on top of …
From realfood.tesco.com


Related Search