Vegetable and Greens Hash with Poached Egg

Name: Vegetable and Greens Hash with Poached Egg
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 medium red onion, vertically sliced; 1 tablespoon chopped fresh thyme; 4 garlic cloves, chopped; 2 ½ cups cubed peeled sweet potato; 2 ½ cups cubed peeled red or Yukon gold potato; ¼ cup water; 4 ounces Lacinato kale, stemmed and chopped (about 2 packed cups); 3 ounces fresh spinach (about 3 cups); ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon white vinegar; 4 large eggs; 2 teaspoons hot sauce (optional)

7 Ratings
5 Reviews

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

By Kimberly Holland and Kimberly Holland

Recipe by Cooking Light March 2014

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:

40 mins

total:

40 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 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.

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Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

326 calories; fat 11.9g; saturated fat 2.6g; mono fat 6.8g; poly fat 1.8g; protein 12.2g; carbohydrates 43.4g; fiber 5.5g; cholesterol 186mg; iron 3.6mg; sodium 511mg; calcium 128mg.

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jodioschmidt

06/15/2014

This was a lot of work but definitely worth it. There was plenty for left overs. You'll want to add the hot sauce

megdawg517

03/16/2014

This was very tasty and it was a great way to incorporate a bunch of things from the garden in one dish! I added turnips to the root veggies, and instead of using kale, I used turnip greens, radish greens, and beet greens from the garden. I did cheat and serve a couple of slices of bacon on the side because, ...bacon...

LDombeck

03/04/2014

My family loved this dish! I used curly kale since my store was out of lacinato. It was really good and flavorful, I could have eaten 2 servings! If you have a hungry group, make double! Hot sauce was good on it, and my 7 year old even liked it with the hot sauce.

JustSomeGuy

02/27/2014

Easy to prepare and serving size is OK. But when you read the part that says "drizzle each egg with 1/2 teaspoon hot sauce, if desired" - you'll desire it. And then some. All over the dish.

threeovens

02/12/2014

This is much better than I thought it would be. It also made large and satisfying portions. I would definitely make it again.

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Vegetable and Greens Hash with Poached Egg

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Vegetable and Greens Hash with Poached Egg

Account

Vegetable and Greens Hash with Poached Egg

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Vegetable and Greens Hash with Poached Egg