Vegetable Hash With Poached Egg
Updated May 2, 2023
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons canola oil
- 1medium red onion, finely diced
- 4cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
- Kosher salt to taste
- 1teaspoon cumin seeds, coarsely ground
- 2teaspoons sweet paprika
- 2tablespoons ketchup
- Freshly ground pepper to taste
- 4poached eggs
Nutritional analysis per serving (4 servings)
211 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 410 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
- To poach an egg: Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), preferably nonstick, with water, and bring it to a boil. Add 1 teaspoon of vinegar to the water. Break an egg into a teacup, and tip into the boiling water. Immediately cover tightly, and turn off the heat. Let stand for four minutes, then remove from the water with a slotted spoon and drain on a kitchen towel. Keep in a bowl of water until ready to use.
- Advance preparation: The cooked vegetables keep well for three or four days. Reheat on top of the stove. I’ve stirred leftovers into a pot of beans, a great thing to do if you have only a small amount of hash left or if you want to dress up a can of beans. Poached eggs will keep for a day in the refrigerator if you put them in a bowl of water.
Private Notes
Comments
Really tasty, and a great way to use up extra veggies in the crisper. I eat this any time of the day.
In addition to the recipe I threw in mushrooms, broccoli and peas that were in the crisper. Also used left over tomato paste instead of ketchup.
What a delicious way to use up not-so-fresh vegetables. We all loved this one.
Has anyone used leftover roasted veggies?
followed the intent of this but roasted and also fried some of the veggies like potatoes, eggplant, bell pepper and squash, plus sautéed beyond beef and red onions in a separate pan. Mixed it all together at the end except potatoes so they wouldn't get soggy....great simple healthy dinner.
Delicious way to use up vegetables. I used celery, sweet potato, yellow squash, and parsnip. I also threw in some Swiss chard at the end, then topped it with the poached egg.
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