MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
VEGETABLE HASH WITH POACHED EGGS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
FARMHOUSE HASH WITH POT-POACHED EGGS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
- Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
VEGETABLE HASH WITH POACHED EGGS
This looks like a lot of ingredients, but if comes together quickly. Cook the squash mixture while you are waiting for the water for the eggs to come to a boil. While the squash mixture rests, you can poach the eggs. I usually poach 2 or 3 eggs for my son or men. I always serve toast on the side.
Provided by Lynette !
Categories Other Main Dishes
Time 40m
Number Of Ingredients 15
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, potatoes, and herbes de Provence; spread the mixture in a single layer in the pan. Cook 4 minutes, without stirring, or until the potatoes are lightly browned.
- 2. Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove the pan from heat; cover and let stand 5 minutes. Stir in the tomato, chives, and parsley.
- 3. Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
- 4. Break each egg into a custard cup. Gently pour the eggs in to the pan of water; cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
- 5. Divide the squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with the remaining 1/8 teaspoon pepper and Parmesan cheese.
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.
FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS
Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
- Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
- Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.
Nutrition Facts : Calories 201 g, Cholesterol 211 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 338 g
More about "vegetable hash with poached eggs recipes"
VEGETABLE HASH WITH POACHED EGGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 221 per servingServings 4
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.
- Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.
- Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.
VEGETABLE HASH WITH POACHED EGGS - RECIPE RUNNER
From reciperunner.com
Reviews 8Estimated Reading Time 6 minsServings 4Total Time 30 mins
- Heat a large skillet over medium high heat and spray it generously with cooking spray or a couple teaspoons of flavorless oil.
- Saute the vegetables for about 4 minutes or until just tender, then remove from the skillet onto a plate.
- Spray the skillet with more cooking spray then add in the asparagus, zucchini, summer squash, remaining 1/2 teaspoon of salt, black pepper, thyme, and rosemary (rub the thyme and rosemary between the palms of your hands to crush it slightly).
ROOT VEGETABLE HASH WITH POACHED EGGS | WILLIAMS …
From blog.williams-sonoma.com
VEGETABLE AND GREENS HASH WITH POACHED EGG RECIPE
From myrecipes.com
VEGETABLE HASH WITH EGGS - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
POACHED EGGS WITH VEGETABLE HASH RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
VEGETABLE BREAKFAST HASH WITH POACHED EGGS | HEALTHY …
From weightwatchers.com
Servings 2Total Time 25 minsCategory Breakfast,Brunch
EGGS POACHED | VEGETABLES.CO.NZ
From vegetables.co.nz
ROOT VEGETABLE HASH & POACHED EGG | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
VEGETABLE HASH WITH POACHED EGGS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ROOT VEGETABLE HASH WITH POACHED EGG - CLEAN EATING
From cleaneatingmag.com
VEGGIE HASH WITH POACHED EGGS | HEALTHY RECIPE | WW UK
From weightwatchers.com
MEDITERRANEAN POTATO HASH WITH ASPARAGUS, CHICKPEAS AND …
From themediterraneandish.com
VEGETABLE BREAKFAST HASH WITH POACHED EGGS | RECIPES | WW USA
From weightwatchers.com
ROOT-VEGETABLE HASH TOPPED WITH POACHED EGGS - WILLIAMS SONOMA
From williams-sonoma.com
VEGETABLE HASH WITH POACHED EGGS - BIGOVEN
From bigoven.com
You'll also love