Veggie Hash Recipe

I aspire to nourish my body with the most healthful and fresh food possible. Recently, I got very serious about my plant-based eating pattern and stepped it up a notch by cutting out nearly all sugars, and I cut way back on eating out. I collect vegan and vegetarian cookbooks and recipes, and this is one of my newest favorites. I adapted this from a recipe I found on myrecipes.com. If you try it, leave a comment; and if you change it further, tell me what you did!  Enjoy! 

 

Veggie Breakfast Hash with Poached Eggs (serves 4)

3     teaspoons vegetable oil

1     cup chopped sweet onion

1     teaspoon herbes de Provence

1½  cup red or Yukon gold potatoes cut in ½” dice

1          cup zucchini cut in ½” dice

1     cup yellow squash cut in ½” dice

1     cup asparagus, cut in ½” pieces

2     cups chopped fresh tomatoes

4     large eggs

1     Tablespoon white vinegar

1     Tablespoon Parmesan cheese

Seasoned salt, to taste

Fresh ground pepper to taste 

Heat a large nonstick skillet over medium-high heat.  Add oil and swirl to coat the pan.  Add onion, potatoes, and herbes de Provence; cover and cook 4 minutes.  Stir/flip the potatoes mixture, cover and cook 4 more minutes or until potatoes are lightly browned. 

Reduce heat to medium.  Stir in zucchini, squash, and asparagus; cook, covered, about 4 minutes.  Stir in chopped tomatoes and add salt and pepper to taste.  Continue cooking until tomatoes release some of their juice and the liquid thickens slightly. 

Meanwhile, add water to a large skillet or saucepan, until the water is about 3” deep in the pan; bring to a boil.  Reduce heat; simmer.  Stir in vinegar. Break each egg, one at a time, into a custard cup and then gently pour the egg into the water in the pan; cook 3 minutes or until desired doneness.  (OR cook the eggs in an egg poaching pan inserted into a skillet or large saucepan that has half an inch of water simmering in it; cook for 4-5 minutes or until desired doneness).

 

To serve:
Divide vegetable mixture into four shallow bowls.  Carefully remove each egg from the poaching pan using a slotted spoon and top each serving of vegetables with one egg.  Sprinkle with parmesan and salt/pepper to taste.

This recipe was inspired by a recipe on www.myrecipes.com