Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 10 min
Prep:
45 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Beth's Hash-Brown Potato Casserole

Recipe courtesy of Trisha Yearwood

Root Vegetable Hash with Horseradish Cream

Recipe courtesy of Food Network Kitchen

Chicken Thighs with Root Vegetable Hash

Recipe courtesy of Food Network Kitchen

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Recipe courtesy of Robert Irvine

Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.