Vegetable Hash With Poached Eggs

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Leek, white and light green part, - washed, sliced thin
1		Onion - finely chopped
2		Garlic cloves - minced
1 teaspoon	5ml	Coarse salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Carrots - cut 1/4" dice
2		Baking potatoes - cut 1/4" dice
1		Red bell pepper - seeded, and cut 1/4" dice
1		Poblano chile - cut 1/4" dice
1/4 lb	113g / 4oz	Mushrooms - cut 1/4" dice
1		Cilantro - chopped
1 tablespoon	15ml	Vinegar
4		Eggs - cracked into individual bowls
		Salsa Roja - if desired

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E20 broadcast 02-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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