Veggie Hash with Eggs
Yum. I just tried this recipe and was very delighted with the outcome. I am sure you could easily vary the vegetables used in the hash. I hope you enjoy it as much as I did.
45 minutes, serves 4 or more
3 Tbsp olive oil
3 medium carrots, chopped
3 medium parsnips, peeled & chopped
1 medium red onion, chopped
2 cup quartered, button mushrooms
4 cloves garlic, minced
2 tsp chili powder
½ tsp cumin
½ tsp paprika
½ tsp salt
½ tsp fresh ground black pepper
½ tsp turmeric
2-3 Tbsp fresh cilantro, torn in pieces
Place the oven rack in the center of the oven. Preheat oven to 425 degrees. Line a rimmed cookie sheet with parchment paper.*
Combine all ingredients except the eggs and cilantro in a plastic bag and toss to coat the vegetable with the herbs. Spread the vegetables on the baking sheet. Roast for 20 minutes.
Remove from the oven and make eight indentations in the hash. Carefully break an egg and place one in each indentation. Roast until egg whites are set, 8-10 minutes. Top with cilantro.
* I used a Corelle baking dish because I was just making one for myself.
— Barbara Rexford