Garden Vegetable Hash
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Our easy brunch-worthy Garden Vegetable Hash, topped with poached eggs, will make any special gathering "rise and shine" to the occasion!
What You'll Need
- 2 tablespoons olive oil
- 4 cups frozen cubed hash brown potatoes
- 2 cups chopped fresh broccoli florets
- 1 medium-sized red bell pepper, chopped
- 1 medium-sized onion, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sliced fresh mushrooms
- 8 eggs, poached (see Poaching Pointers, below)
What to Do
- In a skillet, heat oil over medium-high heat. Add potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook 8 to 10 minutes, or until potatoes start to brown, stirring occasionally.
- Add mushrooms and cook 4 to 5 minutes, or until tender. Spoon hash onto plates and top with poached eggs.
To poach means simply to cook food gently in a liquid that's lightly boiling. Typically, plain water with a bit of white vinegar (to keep the egg whites together) is used to poach eggs.
Here's how easy it is to make poached eggs:
- In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to keep the water simmering gently.
- Break an egg into a custard cup or bowl. Holding the dish close to the water's surface, slip the egg into the water; repeat with additional eggs, one at a time.
- Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks begin to thicken, but are not hard.
- Using a slotted spoon, remove and drain the eggs.
And for more tasty mushroom ideas, don't miss our collection of 28 Mouthwatering Mushroom Recipes!