vegetable hash with poached eggs

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

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Apr 5, 2016

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.

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prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 teaspoons olive oil
1 cup vidalia onion, chopped (or other sweet onion)
1 cup fingerling or red potatoes, sliced 1/4 inch thick
1 teaspoon herbes de provence
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup green beans, trimmed and cut into 1/2 inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground, divided
2 cups tomatoes, seeded and chopped
2 tablespoons chives, thinly sliced
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon white vinegar
4 large eggs
1 ounce parmesan cheese, shredded

How To Make vegetable hash with poached eggs

Step 1

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.

Step 2

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.
Step 3

Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
Step 4

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.
Step 5

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.
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