Try this veggie-filled hash for a delcious one-dish dinner. 

Robin Bashinsky
Recipe by Cooking Light October 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
1 hr 30 mins
total:
1 hr 45 mins
Yield:
Serves 6 (serving size: about 3/4 cup hash and 1 egg)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leek; cook 2 minutes, stirring. Add mushrooms and thyme; cook 4 minutes.

    Advertisement
  • Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Add leek mixture, garlic cream, sprouts, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes. Stir in half-and-half.

  • Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.

  • Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley.

Nutrition Facts

362 calories; fat 20.8g; saturated fat 5g; mono fat 9.2g; poly fat 4.4g; protein 12g; carbohydrates 34g; fiber 5g; cholesterol 199mg; iron 3mg; sodium 504mg; calcium 120mg.
Advertisement