ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO
Steps:
- For pesto:
- Blend all ingredients in processor until almost smooth. Season with salt and pepper.
- For hash:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
- Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.
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Jerry Paundz
[email protected]This dish was a bit too bland for my taste. I think it would have been better with some added spices or herbs.
jimmy singh
[email protected]I'm not a fan of poached eggs, but I loved the rest of this dish. I think it would be just as good with scrambled or fried eggs.
Mia sab
[email protected]This recipe is a great way to use up leftover Thanksgiving vegetables.
Allee Pendergrass
[email protected]I made this dish for a dinner party last night, and it was a huge hit. Everyone raved about the flavors and the presentation.
GMSaiN Arif110
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill. It's flavorful, satisfying, and healthy. What more could you ask for?
INDONESIA ID
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted root vegetables, and they couldn't get enough of the parsley pesto.
Islam Loubna
[email protected]I love that this recipe can be easily customized to suit my tastes. I added some chopped bacon and a sprinkle of chili flakes to give it a little extra kick.
shakir mayo
[email protected]This dish is hearty and filling, but it's also healthy and nutritious. It's the perfect meal for a busy weeknight.
Gamer Girls Tyanna and Joni
[email protected]I was surprised at how well the poached eggs paired with the root vegetables and pesto. It's a unique combination that really works.
Bilal Shafique
[email protected]I'm not a big fan of root vegetables, but this dish changed my mind. The roasting process brings out their natural sweetness, and the pesto adds a delicious savory flavor.
Raven Hernandez
[email protected]This recipe is a keeper! I will definitely be making it again.
Janeika Davenport
[email protected]I served this dish with a side of whole-wheat toast and a glass of orange juice. It was the perfect way to start my day.
Kamran Tunio
[email protected]The parsley pesto is the perfect finishing touch to this dish. It adds a bright, herbaceous flavor that really brings all the ingredients together.
Lemon Das
[email protected]This dish is a great way to use up leftover vegetables. I had some carrots, potatoes, and turnips that were about to go bad, and this recipe gave them a new life.
Toma Aktar
[email protected]The root vegetables were roasted to perfection, and the poached eggs were cooked just the way I like them.
Lilian Nantongo
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a restaurant-quality dish.
Noime Mendoza
[email protected]This root vegetable hash was a delightful surprise! The combination of roasted vegetables, poached eggs, and parsley pesto was simply divine.