Summer Vegetable Hash Recipes

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Steps:

• 1. Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
• 2. Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
• 3. Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper

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.

Steps:

• Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
• Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
• Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.

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.

Steps:

• Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
• Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.