Vegetable Hash With Poached Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Niger | Toohot09 | 4 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Leek, white and light green | |
| part washed sliced | ||
| thin | ||
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves, minced | |
| 1 | t | Coarse salt |
| 1/4 | t | Freshly-ground black pepper |
| 4 | Carrots, cut 1/4 dice | |
| 2 | Baking potatoes, cut 1/4 | |
| dice | ||
| 1 | Red bell pepper, seeded and | |
| cut 1/4 dice | ||
| 1 | Poblano chile, cut 1/4 dice | |
| 1/4 | lb | Mushrooms, cut 1/4" dice |
| 1 | Cilantro, chopped | |
| 1 | T | Vinegar |
| 4 | Eggs, cracked into 4 to | |
| 6), 6 | ||
| individual bowls | ||
| Salsa Roja, if desired |
INSTRUCTIONS
Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes. To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash. Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels. Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E20 broadcast 02-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-13-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 647.6mg
Potassium: 866.9mg
Carbohydrates: 30.4g
Fiber: 5.9g
Sugar: 7.9g
Protein: 4.3g