Vegetable and Greens Hash with Poached Egg
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Ingredients
2 tablespoons olive oil
1 medium red onion, sliced vertically
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
2 ½ cups diced peeled sweet potatoes
2 ½ cups diced peeled red or golden Yukon style potatoes
¼ cup water
4 ounces lachinato kale, peeled and finely chopped (about 2 packed cups)
3 ounces fresh spinach (about 3 cups)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon white vinegar
4 large eggs
2 teaspoons hot sauce (optional)
To make
We love the versatility of this simple dish - a hearty choice for breakfast, lunch or dinner.
Preheat a large nonstick skillet over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the onion; cook for 5 minutes or until soft and lightly browned. Add thyme and garlic and cook for 1 minute, stirring constantly. Add the potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until the potatoes are tender, stirring every 5 minutes. Add the kale, spinach, salt and pepper; cook under the lid for 3 minutes or until the greens are wilted. Remove the pan from the heat; keep warm.Pour water into a large skillet, filling it two-thirds full, and bring to a boil. Reduce heat; simmer. Add the vinegar. Break each egg into a custard tin and carefully pour each into the tin; cook for 3 minutes or until desired degree of readiness. Carefully remove the eggs from the mold with a slotted spoon. Place approximately 1 1/4 cups of okroshka on each of the 4 plates and sprinkle each serving with 1 poached egg. If desired, drizzle each egg with 1/2 teaspoon of hot sauce.
Preheat a large nonstick skillet over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the onion; cook for 5 minutes or until soft and lightly browned. Add thyme and garlic and cook for 1 minute, stirring constantly. Add the potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until the potatoes are tender, stirring every 5 minutes. Add the kale, spinach, salt and pepper; cook under the lid for 3 minutes or until the greens are wilted. Remove the pan from the heat; keep warm.Pour water into a large skillet, filling it two-thirds full, and bring to a boil. Reduce heat; simmer. Add the vinegar. Break each egg into a custard tin and carefully pour each into the tin; cook for 3 minutes or until desired degree of readiness. Carefully remove the eggs from the mold with a slotted spoon. Place approximately 1 1/4 cups of okroshka on each of the 4 plates and sprinkle each serving with 1 poached egg. If desired, drizzle each egg with 1/2 teaspoon of hot sauce.
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Author:Admin
Published: 11/20/2023 9:10 PM
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