Root Vegetable Hash With Poached Eggs And Parsley Pesto

By á-174942

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

Details

Servings 4

Preparation

Step 1

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