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Vegetable Hash With Poached Egg

5.0(183)

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.

by Martha Rose Shulman·published 2011-02-14

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Breakfast, Easy, Main Course

Servings

Serves four

Total time

40 min

Calories / serving

211 kcal

Ingredients (9)

serves

2 tablespoons canola oilcanola-oil
1 medium red onion, finely dicedred-onion
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)pepper
Kosher salt to tastesalt
1 teaspoon cumin seeds, coarsely groundcumin
2 teaspoons sweet paprikapaprika
2 tablespoons ketchupketchup
Freshly ground pepper to tastepepper
4 poached eggspoached-eggs

Instructions (4 steps)

01Heat 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.
02Stir 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.
03Press 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.