Farmers Market Hash with Poached Eggs
Recipe GLPR2db69867184d9f
A vibrant, colorful vegetable hash loaded with roasted potatoes, corn, green beans, and sweet peppers, finished with perfectly poached eggs and fragrant basil oil. This seasonal dish celebrates fresh farmers market produce in a simple, elegant preparation.
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Ingredients
3 tablespoons grapeseed or canola oil, divided
12 ounces red new potatoes, cut into 1/2-inch cubes, skins left on
Salt and black pepper to taste
3 ounces green beans, trimmed and cut into 1-inch lengths
1 ounce mini sweet peppers, stems removed and sliced
1 cup fresh corn kernels
1/2 cup grape or cherry tomatoes, halved
2 garlic cloves, minced
4 large eggs
Basil oil, for drizzling
Directions
Preheat your oven to 425°F. Cut the red potatoes into 1/2-inch cubes, keeping the skins on. Pat them dry with a clean kitchen towel to remove excess moisture.
Heat 2 tablespoons of the oil in a large 10-inch cast-iron skillet over medium-high heat. Add the potatoes and sauté, tossing frequently, until the edges are golden and the potatoes are tender, about 8-10 minutes. Season generously with salt and pepper, then transfer to a bowl.
Add the remaining 1 tablespoon of oil to the skillet. Add the green beans and mini sweet peppers, and sauté over medium-high heat for 2-3 minutes, stirring often, until they develop light char marks.
Add the corn kernels and tomato halves to the skillet and continue cooking for another 2-3 minutes, stirring frequently.
Stir in the minced garlic and cook for 1 minute more, until fragrant. Return the cooked potatoes to the skillet and fold everything together. Season the entire hash to taste with salt and pepper. Spread the mixture evenly across the bottom of the skillet in a single layer.
Transfer the skillet to the preheated 425°F oven and bake for 15-20 minutes, until the top is golden brown and the vegetables are tender.
While the hash bakes, prepare a poaching water: Fill a large separate skillet with several inches of salted water and bring to a boil. Lower the heat to maintain a gentle simmer with only small bubbles rising from the bottom (water should not boil vigorously).
Crack one egg into a small fine-mesh sieve held over a bowl to let excess loose egg whites drain away. Gently transfer the strained egg into a small ramekin or cup. Repeat with the remaining eggs.
Gently tip one egg from its ramekin into the simmering water. Repeat with the remaining eggs, spacing them out in the pan. Use a slotted spoon to ensure the eggs are not sticking to the bottom. Poach for 3-4 minutes, until the egg whites are completely set and opaque but the yolk remains soft when gently touched.
Using a slotted spoon, carefully remove each poached egg and place it on a paper-towel-lined plate to drain.
Remove the hash from the oven. Divide it evenly between two plates, top each portion with two poached eggs, and drizzle generously with basil oil. Serve immediately.
