Root Hash and Poached Eggs
The natural sweetness and earthiness of root vegetables makes this hash a pleasant nest for eggs. By shredding the veggies rather than chopping, they cook quickly, so breakfast is ready in no time!
Makes
Serving size
Ingredients
1 ½ tablespoons butter, unsalted
1 small (110 grams) beet, grated
1 small (40 grams) parsnip, grated
1 medium (65 grams) carrot, grated
2 (17 grams) scallions, sliced
Pinch of black pepper
2 teaspoons apple cider or white vinegar
2 medium eggs, cold
SPECIAL EQUIPMENT:
Grater or food processor with shredding attachment
Instructions
- Melt the butter in a medium skillet. Add beet, parsnip and carrot. Sauté for 5 to 6 minutes, or until vegetables are softened.
- Add sliced scallion and a pinch of black pepper.
- Cook for 2 more minutes.
- Divide hash into 2 individual servings.
- Fill a medium saucepan with 1 inch of water in a small skillet. Add 2 teaspoons vinegar and bring to a boil.
- Reduce heat to a gentle simmer. Crack 1 very fresh cold large egg into a small ramekin.
- Drop the egg carefully into the water. Do not stir. Repeat with the second egg.
- Cover and turn off the heat. Time for 5 minutes.
- Remove poached eggs from water and place one on top of each portion of hash.
Cooking Tip
There is no need to peel the skin off your parsnips and carrots. Just give them a good wash, scrubbing off any visible dirt, before grating.
Recipe Contributed by FamilyCook Productions
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