Root Vegetable Hash With Poached Eggs And Parsley Pesto

Recipe Ingredients

		Pesto
2 cups	80g / 2.8oz	Fresh Italian parsley leaves - (packed)
		= (from 2 bunches)
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Pine nuts - toasted
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Water
1 tablespoon	15ml	Garlic clove - peeled (small)
		Hash
		Nonstick vegetable oil spray
2 1/2 cups	365g / 12oz	Diced (1/2") peeled Yukon Gold potatoes - - (abt 1 lb)
2 1/2 cups	365g / 12oz	Diced (1/2") peeled parsnips
2 cups	292g / 10oz	Diced (1/2") peeled rutabagas
1 1/2 cups	165g / 5.8oz	Diced (1/2") peeled carrots
1/2 cup	73g / 2.6oz	Diced (1/2") red bell pepper
2 tablespoons	30ml	Extra-virgin olive oil
3		Garlic cloves - minced
4		Green onions - sliced
		===
4		Eggs (large)

Recipe Instructions

For Pesto: Blend all ingredients in processor until almost smooth. Season with salt and pepper.

For Hash: Preheat oven to 400 degrees. 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.

This recipe yields 4 servings.

Per serving: calories, 504; total fat, 29 g; saturated fat, 5 g; cholesterol, 212 mg; fiber, 11 g

Source:
Bon Appetit, September 2003

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