Vegetable and Green Hash with Poached Egg

We love the versatility of this simple entrée--a hearty choice for breakfast, lunch, or dinner.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons olive oil

  • 1

    medium red onion, vertically sliced

  • 1

    tablespoon chopped fresh thyme

  • 4

    garlic cloves, chopped

  • 2 1/2

    cups cubed peeled sweet potato

  • 2 1/2

    cups cubed peeled red or Yukon gold potato

  • 1/4

    cup water

  • 4

    ounces Lacinato kale, stemmed and chopped (about 2 packed cups)

  • 3

    ounces fresh spinach (about 3 cups)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    tablespoon white vinegar

  • 4

    large eggs

  • 2

    teaspoons hot sauce (optional)

Directions

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm. 2. Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.

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