Root Vegetable Hash With Poached Eggs And Parsley Pesto

Root Vegetable Hash With Poached Eggs And Parsley Pesto
Root Vegetable Hash With Poached Eggs And Parsley Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • PESTO:

  • 2

    cups fresh Italian parsley leaves - (packed) (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 diced (1/2") peeled Yukon Gold potatoes - (abt 1 lb)

  • 2 1/2

    cups diced (1/2") peeled parsnips

  • 2

    cups diced (1/2") peeled rutabagas

  • 1 1/2

    cups diced (1/2") peeled carrots

  • 1/2

    cup diced (1/2") red bell pepper

  • 2

    tablespoons extra-virgin olive oil

  • 3

    garlic cloves minced

  • 4

    green onions sliced

  • ===

  • 4

    large eggs

Directions

For Pesto: Blend all ingredients in processor until almost smooth. Season with salt and pepper. For Hash: Preheat oven to 400 degrees. 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. This recipe yields 4 servings. Per serving: calories, 504; total fat, 29 g; saturated fat, 5 g; cholesterol, 212 mg; fiber, 11 g

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