FARMHOUSE HASH WITH POT-POACHED EGGS
Steps:
- Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 338, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 203 milligrams, Sodium 575 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 19 grams, Sugar 4 grams
FARMHOUSE HASH WITH POACHED EGGS
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
Provided by Scoutie
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat.
- Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
- Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
VEGETABLE HASH WITH POACHED EGGS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
- To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
- Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
- Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.
CORNED BEEF HASH WITH POACHED EGGS
Steps:
- For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
- For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.
(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS
Steps:
- Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
- In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
- Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
VEGETABLE HASH WITH POACHED EGG
This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves four
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
- Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
- Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
- Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams
ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO
Steps:
- For pesto:
- Blend all ingredients in processor until almost smooth. Season with salt and pepper.
- For hash:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
- Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.
CORNED BEEF HASH WITH POACHED EGGS
Provided by Bruce Aidells
Categories Egg Potato Breakfast Brunch Poach High Fiber Lunch Brisket Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For poached eggs:
- Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
- For corned beef hash:
- Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
- Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
- Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
- Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.
More about "farmhouse hash with poached eggs recipes"
FARMERS MARKET HASH WITH POACHED EGGS - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 32Category EggsCuisine AmericanTotal Time 45 mins
- Chop the potatoes, leaving the skin on, into ½-inch chunks. Pat them lightly with a paper towel or clean kitchen towel to remove any excess starch. Heat 2 tablespoons of oil in a large (10-inch) cast-iron skillet over medium-high heat. Sauté the potatoes, tossing every few minutes, until golden brown on all sides. Season with salt and pepper and set aside on a plate for later.
- Heat the remaining tablespoon of oil to the skillet and add the green beans and mini sweet peppers. Sauté over medium-high heat for 2 to 3 minutes, stirring frequently, until lightly charred. Add the corn kernels and tomatoes and sauté for an additional 2 to 3 minutes, stirring often. Add the garlic, and sauté for an additional 30 seconds or until fragrant. Add the potatoes back into the pan. Season the hash to taste with salt and pepper. Using a spatula or spoon, distribute the hash evenly in the pan in one layer.
FARMHOUSE HASH WITH POT-POACHED EGGS - BIGOVEN
From bigoven.com
5/5 (2)Category BreakfastCuisine AmericanTotal Time 17 mins
POTATO AND POACHED EGG HASH - RECIPES - HEALTHIER FAMILIES - NHS
From nhs.uk
FARMHOUSE HASH WITH POACHED EGGS
From archive.jsonline.com
FARMHOUSE HASH WITH POT-POACHED EGGS
From crecipe.com
FARMHOUSE HASH WITH POT-POACHED EGGS
From crecipe.com
FARMHOUSE HASH WITH POT-POACHED EGGS RECIPE | SANDRA LEE ...
From crecipe.com
FARMHOUSE HASH WITH POT-POACHED EGGS | RECIPE | FOOD NETWORK …
From pinterest.com
FARMHOUSE HASH WITH POACHED EGGS - MASTERCOOK
From mastercook.com
FARMHOUSE HASH WITH POACHED EGGS | FOOD NETWORK RECIPES, …
From pinterest.co.uk
LAMB HASH AND POACHED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPETHING - FARMHOUSE HASH WITH POT-POACHED EGGS
From recipething.com
FARMHOUSE HASH WITH POT-POACHED EGGS – RECIPES NETWORK
From recipenet.org
SANDRA LEE'S FARMHOUSE HASH WITH POT-POACHED EGGS RECIPE | EAT …
From eatyourbooks.com
FARMHOUSE HASH WITH POACHED EGG | FOOD, YUM, POACHED EGGS
From pinterest.com
VEGETABLE HASH WITH POACHED EGGS RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGETABLE HASH WITH FARMERS SAUSAGE & POACHED EGGS
From balancemotion.com
VEGETABLE HASH WITH POACHED EGGS - RECIPE RUNNER
From reciperunner.com
DISCOVER YOUR LIFE | RECIPES: FARMHOUSE HASH WITH POACHED EGGS
From dylsaladmaster.blogspot.com
FARMHOUSE HASH WITH POACHED EGGS RECIPE - WEBETUTORIAL
From webetutorial.com
FARMHOUSE HASH WITH POT-POACHED EGGS | SANDRA LEE ... RECIPE
From crecipe.com
FARMHOUSE HASH WITH POT-POACHED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
R2R: FARMHOUSE HASH TAQUITOS : FARMHOUSE HASH WITH POACHED …
From pinterest.ca
FARMHOUSE HASH WITH POT-POACHED EGGS | FOOD NETWORK RECIPES, …
From pinterest.co.uk
STEAK HASH WITH POACHED EGGS RECIPE | MYRECIPES
From myrecipes.com
FARMER’S MARKET HASH WITH POACHED EGG
From buschslocal.com
FARMHOUSE HASH WITH POT-POACHED EGGS RECIPE
From crecipe.com
SALMON HASH WITH A POACHED EGG | AMERICAN RECIPES | GOODTOKNOW
From goodto.com
30+ FARMHOUSE HASH WITH POT-POACHED EGGS
From farmhousedesign.biz
BREAKFAST HASH WITH POACHED EGGS - THE ORGANIC KITCHEN BLOG AND …
From theorganickitchen.org
SWEET POTATO HASH WITH POACHED EGGS - FARM FLAVOR RECIPE
From farmflavor.com
FARMHOUSE HASH WITH POACHED EGGS RECIPE - FOOD.COM
From pinterest.com
FOOD NETWORK - FARMHOUSE HASH W/ POT-POACHED EGGS
From sync.myfitnesspal.com
FARMHOUSE HASH WITH POACHED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
#30-minutes-or-less #time-to-make #preparation #dietary #low-sodium #low-calorie #low-in-something
You'll also love