Vegetable Hash with Poached Eggs

Name: Vegetable Hash with Poached Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 tsp olive oil; 1 c vidalia onion, chopped (or other sweet onion); 1 c fingerling or red potatoes, sliced 1/4 inch thick; 1 tsp herbes de provence; 1 c zucchini, diced; 1 c yellow squash, diced; 1 c green beans, trimmed and cut into 1/2 inch pieces; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground, divided; 2 c tomatoes, seeded and chopped; 2 Tbsp chives, thinly sliced; 2 Tbsp fresh flat-leaf parsley, chopped; 1 Tbsp white vinegar; 4 large eggs; 1 oz parmesan cheese, shredded

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By Lynette !
@breezermom

This looks like a lot of ingredients, but if comes together quickly. Cook the squash mixture while you are waiting for the water for the eggs to come to a boil. While the squash mixture rests, you can poach the eggs. I usually poach 2 or 3 eggs for my son or men. I always serve toast on the side.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 tsp

olive oil
1 c

vidalia onion, chopped (or other sweet onion)
1 c

fingerling or red potatoes, sliced 1/4 inch thick
1 tsp

herbes de provence
1 c

zucchini, diced
1 c

yellow squash, diced
1 c

green beans, trimmed and cut into 1/2 inch pieces
1/2 tsp

kosher salt
1/2 tsp

black pepper, freshly ground, divided
2 c

tomatoes, seeded and chopped
2 Tbsp

chives, thinly sliced
2 Tbsp

fresh flat-leaf parsley, chopped
1 Tbsp

white vinegar
4 large

eggs
1 oz

parmesan cheese, shredded
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How to Make Vegetable Hash with Poached Eggs

Step-by-Step

Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, potatoes, and herbes de Provence; spread the mixture in a single layer in the pan. Cook 4 minutes, without stirring, or until the potatoes are lightly browned.
Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove the pan from heat; cover and let stand 5 minutes. Stir in the tomato, chives, and parsley.
Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
Break each egg into a custard cup. Gently pour the eggs in to the pan of water; cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
Divide the squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with the remaining 1/8 teaspoon pepper and Parmesan cheese.