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Root Vegetable Hash with Poached Eggs




Source of Recipe


Marla


List of Ingredients




Root Vegetable Hash with Poached Eggs and Parsley Pesto

=== Pesto ===
2 Cups Fresh Italian Parsley Leaves - (packed)
= (from 2 Bunches)
1/4 Cup Extra-virgin Olive Oil
2 Tablespoons Pine Nuts, toasted
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Water
1 Small Garlic Clove, peeled

=== Hash ===
Nonstick Vegetable Oil Spray
2 1/2 Cups Diced (1/2") Peeled Yukon Gold Potatoes - (about 1 lb)
2 1/2 Cups Diced (1/2") Peeled Parsnips
2 Cups Diced (1/2") Peeled Rutabagas
1 1/2 Cups Diced (1/2") Peeled Carrots
1/2 Cup Diced (1/2") Red Bell Pepper
2 Tablespoons Extra-virgin Olive Oil
3 Garlic Cloves, minced
4 Green Onions, sliced

===
4 Large Eggs



Recipe



For Pesto: Blend all ingredients in processor until almost smooth.
Season with salt and pepper.

For Hash: Preheat oven to 400 degrees. Spray large rimmed baking
sheet with nonstick spray. Toss potatoes and next 5 ingredients on
prepared sheet; spread in single layer. Sprinkle generously with
salt and pepper. Roast vegetables until tender, stirring and turning
occasionally, about 45 minutes. Stir in garlic; roast 5 minutes
longer. Mix in green onions.

Fill large skillet halfway with generously salted water; bring to
boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a
time, into custard cup, then slide eggs into simmering water. Poach
eggs until softly set, about 3 minutes.

Divide hash among 4 plates. Using slotted spoon, top each serving
with 1 poached egg. Drizzle with pesto.