Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Hash with Poached Eggs

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 45 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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3 tablespoons olive oil

1 leek, washed, white and light green part sliced thinly

1 onion, finely chopped

2 garlic cloves, minced

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

4 carrots, cut into 1/4 inch dice

2 baking potatoes, cut into 1/4 inch dice

1 red bell pepper, seeded and cut into 1/4 inch dice

1 poblano chile, cut into 1/4 inch dice

1/4 pound mushrooms, cut into 1/4 inch dice

1 bunch cilantro, chopped

1 tablespoon vinegar

4 to 6 eggs, cracked into individual bowls

Salsa Roja, if desired


  1. 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.
  2. 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.
  3. 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.
  4. 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.