Vegetable Hash With Poached Fried Egg
Vegetable Hash with Fried Eggs – If you don’t have time to make this in the morning, make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.
This Vegetable Hash is loaded with healthy veggies, like turnips and carrots, and topped with lots of fresh herbs and a fried egg. It makes a gorgeous, healthy brunch, lunch, or light dinner, or try it as a savory healthy breakfast! Gluten-free, vegetarian (or vegan if you skip the egg!), and loaded with nutrients.
What ingredients are needed to prepare Vegetable Hash with Fried Eggs?
To make Vegetable Hash with Fried Eggs, you will need potatoes, bell peppers, onions, garlic, your choice of other vegetables (like zucchini or spinach), eggs, and olive oil. Optionally, you can add herbs and spices for flavor.
How long does it take to cook Vegetable Hash with Fried Eggs?
The total cooking time is approximately 30-40 minutes. This includes about 15-20 minutes for chopping and prepping the vegetables, followed by 15-20 minutes for cooking the hash and frying the eggs.
Can Vegetable Hash be made in advance?
Yes, you can prepare the hash ahead of time by cooking the vegetables and storing them in the refrigerator for up to 3 days. Reheat the hash before serving and then fry the eggs fresh to maintain their texture and flavor.
- Olive Oil 2 Tablespoons
- Yellow onion, diced 1 Medium
- Green cabbage 1 Medium, Diced
- Red bell pepper 1 Seeded and Diced
- Green bell pepper 1 Seeded and Diced
- Asparagus 8 Trimmed and cut into 4-inch
- Scallions, Spring or Green Onions 2 Thinly sliced
- Dried oregano ½ Teaspoon
- Dried thyme ½ Teaspoon
- Dried sage ½ Teaspoon
- Sea Salt ¼ Teaspoon
- Pinch of freshly ground black pepper
- Ripe avocado, pitted, peeled, and sliced, for garnish ½
- Eggs 8 Large
- Chopped fresh basil or parsley, for garnish
- Preheat the oven to 400°F Heat the oil in a large oven-safe sauté pan or cast-iron skillet over medium heat for 30 seconds. Add the onion and sauté, stirring occasion ally, until lightly caramelized and golden, 5 to 7 minutes.
- Add the cabbage and sauté until soft and golden, 7 to 8 minutes. Add the bell peppers and sauté until they begin to caramelize, about 5 min utes. Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
- Season the vegetables with the dried herbs, salt, and black pepper. Make four small wells in the surface of the hash, each about the size of a lemon, and carefully break two eggs into each well.
- Place the pan in the oven and bake until the eggs are set, 5 to 7 minutes. (Alternatively, you can poach or fry the eggs, then serve them on individual plates of hash.) Garnish each egg with avocado and fresh herbs and serve.
