Vegetable Hash With Fried Egg Recipes

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SPRING VEGETABLE HASH WITH FRIED EGGS



Spring Vegetable Hash with Fried Eggs image

No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 1/4 pounds small red potatoes
1/2 pound carrots (about 4), peeled
2 teaspoons unsalted butter, plus more for frying eggs
2 1/2 teaspoons olive oil
1 large onion, about 3/4 pound, peeled and chopped
3 red peppers, cut into 1/2-inch cubes
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh rosemary
1/2 pound asparagus
1 cup Homemade Chicken Stock, or low-sodium canned, or water
Salt and freshly ground pepper
8 large eggs
1 scallion, green and white parts thinly sliced, for garnish

Steps:

  • Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
  • In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
  • Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
  • Meanwhile, heat butter to taste in a clean skillet, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions.

VEGETABLE HASH WITH FRIED EGG



Vegetable Hash with Fried Egg image

This Vegetable Hash is a gorgeous, healthy side dish for dinner. It also makes a wonderful light lunch or brunch when served with a fried egg on top!

Provided by Kate

Categories     Breakfast     Brunch     Dinner     Lunch

Time 40m

Number Of Ingredients 9

4 medium carrots
4 medium turnips
1 yellow onion
2 garlic cloves
2 tablespoons olive oil
Salt & pepper (, to taste (about ¼ teaspoon each))
½ teaspoon dried oregano
2 tablespoons fresh herbs ((parsley, basil, cilantro) or sprouts for garnish)
Eggs for frying ((see notes))

Steps:

  • Peel and clean the carrots. Clean the turnips (no need to peel them, just scrub and cut off the root end). Dice the carrots and turnips into small, even pieces no more than ½ inch each. You will have about 4-5 cups of veggies.
  • Dice the yellow onion into small pieces. Mince the garlic cloves.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add all the chopped vegetables, onion, and garlic. Season with salt, pepper, and oregano and stir well. Cook over medium-high heat for about 20 minutes, stirring frequently. If you notice the vegetables starting to burn or stick to the pan, lower the heat, add another tablespoon of olive oil or water, and stir.
  • As the vegetables are almost done, fry the eggs in a separate skillet. (Sunny side up is my favorite for this dish!) Serve the vegetable hash warm with a fried egg on top.

Nutrition Facts : Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, Calories 103 kcal, ServingSize 1 serving

VEGETABLE HASH WITH POACHED EGGS



Vegetable Hash with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

Steps:

  • Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
  • To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
  • Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
  • Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

SHEET PAN VEGETABLE HASH WITH EGGS



Sheet Pan Vegetable Hash with Eggs image

Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 8

1 small head cauliflower, trimmed, cored, and cut into florets
1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)
1 red bell pepper, seeded and diced
1/2 red onion, diced (1 cup)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 packed cups baby spinach
6 large eggs, room temperature

Steps:

  • Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
  • Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

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Mar 9, 2021 Method. Melt the 40g butter with the olive oil in a large non-stick frying pan over a medium heat. Add the leek, garlic and thyme, then cook for 5 …
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  • Melt the 40g butter with the olive oil in a large non-stick frying pan over a medium heat. Add the leek, garlic and thyme, then cook for 5-8 minutes until the leek begins to soften and take on a little colour. Add the roasted vegetables, cabbage and mustard, season well with salt and black pepper, then cook for a further 3-4 minutes until the cabbage begins to wilt.
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