VEGETABLE HASH RECIPE RECIPES

Name: Vegetable Hash With Poached Egg
Total time: 40 min
Yield: Serves four
Ingredients: 2 tablespoons canola oil; 1 medium red onion, finely diced; 4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip); Kosher salt to taste; 1 teaspoon cumin seeds, coarsely ground; 2 teaspoons sweet paprika; 2 tablespoons ketchup; Freshly ground pepper to taste; 4 poached eggs

VEGETABLE HASH WITH POACHED EGG RECIPE - NYT COOKING

Vegetable Hash With Poached Egg Recipe - NYT Cooking image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there’s ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves four

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http//schema.org, Calories 211, UnsaturatedFatContent 9 grams, CarbohydrateContent 19 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 410 milligrams, SugarContent 3 grams, TransFatContent 0 grams

ROASTED FALL-VEGETABLE HASH RECIPE | FOOD & WINE

Roasted Fall-Vegetable Hash Recipe | Food & Wine image

More Recipes With Fall Produce

Provided by Food & Wine

Total Time 40 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1/2 pound brussels sprouts, quartered
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider

Steps:

Preheat the oven to 400°. On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve.

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