Vegetable and Greens Hash with Poached Egg

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Vegetable and Greens Hash with Poached EggRecipe
Photo: Randy Mayor; Styling: Cindy Barr


We love the versatility of this simple entrée--a hearty choice for breakfast, lunch, or dinner.
Serves 4


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2 tablespoons olive oil
1 medium red onion, vertically sliced
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
2 1/2 cups cubed peeled sweet potato
2 1/2 cups cubed peeled red or Yukon gold potato
1/4 cup water
4 ounces Lacinato kale, stemmed and chopped (about 2 packed cups)
3 ounces fresh spinach (about 3 cups)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white vinegar
4 large eggs
2 teaspoons hot sauce (optional)


Hands-on: 40 Minutes
Total: 40 Minutes

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm.

2. Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.

Created date

January 2014

Nutritional Information

Calories 326
Fat 11.9 g
Satfat 2.6 g
Monofat 6.8 g
Polyfat 1.8 g
Protein 12.2 g
Carbohydrate 43.4 g
Fiber 5.5 g
Cholesterol 186 mg
Iron 3.6 mg
Sodium 511 mg
Calcium 128 mg