Best 4 Root Vegetable Hash With Poached Eggs And Parsley Pesto Recipes

Indulge in a hearty and wholesome culinary experience as we present to you an array of tantalizing recipes centered around the comforting flavors of root vegetables. Embark on a delightful journey where simple ingredients transform into a symphony of flavors, textures, and nutritional goodness. From the vibrant Root Vegetable Hash with its medley of roasted vegetables, perfectly poached eggs, and vibrant parsley pesto, to the aromatic Roasted Root Vegetable Soup brimming with earthy flavors and a hint of spice, each dish promises a satisfying and unforgettable meal.

Uncover the art of creating culinary masterpieces with our comprehensive guide. Learn the secrets of perfectly roasting root vegetables to achieve caramelized edges and tender-crisp interiors. Discover the delicate balance of flavors in our Parsley Pesto, where fresh herbs, toasted nuts, and tangy lemon zest unite to create a vibrant condiment. Master the technique of poaching eggs to achieve that velvety texture and runny yolk that elevates any dish. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you every step of the way, ensuring delicious and memorable meals.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE HASH WITH POACHED EGGS

Vegetable Hash with Poached Eggs image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

Steps:

Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

VEGETABLE HASH WITH POACHED EGG

Vegetable Hash With Poached Egg image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Categories breakfast, easy, main course

Time 40m

Yield Serves four

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams

ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO

Root Vegetable Hash with Poached Eggs and Parsley Pesto image

Provided by Annie Somerville

Categories Egg Onion Potato Brunch Poach Roast Christmas Vegetarian Pine Nut Bell Pepper Carrot Parsnip Fall Healthy Rutabaga Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

Pesto
2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
1/4 cup extra-virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, peeled
Hash
Nonstick vegetable oil spray
2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
2 1/2 cups 1/2-inch dice peeled parsnips
2 cups 1/2-inch dice peeled rutabagas
1 1/2 cups 1/2-inch dice peeled carrots
1/2 cup 1/2-inch dice red bell pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 green onions, sliced
4 large eggs

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.

ROOT VEGETABLE HASH

Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

Tips:

Choose the right root vegetables: For the best flavor and texture, choose firm, unblemished root vegetables. Some good options include potatoes, carrots, turnips, parsnips, and sweet potatoes.
Cut the vegetables into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-inch thick.
Roast the vegetables until they are tender and slightly browned: This will take about 30-45 minutes, depending on the type of vegetables you are using. Toss the vegetables occasionally during roasting to prevent them from sticking to the pan.
Make the parsley pesto while the vegetables are roasting: This will save you time and allow the flavors to meld. Simply combine parsley, olive oil, garlic, lemon juice, and Parmesan cheese in a food processor or blender and pulse until smooth.
Poach the eggs: To poach the eggs, bring a pot of water to a simmer and add a splash of vinegar. Carefully crack each egg into a small bowl and then slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
Assemble the dish: To assemble the dish, place a bed of roasted root vegetables on a plate. Top with a poached egg, a dollop of parsley pesto, and a sprinkle of salt and pepper. Serve immediately.

Conclusion:

Root vegetable hash with poached eggs and parsley pesto is a delicious and satisfying dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is also very easy to make. With a little planning, you can have this dish on the table in less than an hour. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!