Root Vegetable Hash with Poached Eggs and Parsley Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. For pesto: Blend all ingredients in processor until almost smooth. Season with salt and pepper.
2. 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.
3. Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.
4. Per serving: calories, 504; total fat, 29 g; saturated fat, 5 g; cholesterol, 212 mg; fiber, 11 g Nutritional analysis provided by Bon Appétit
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