Root Vegetable Hash with Poached Eggs and Parsley Pesto

Name: Root Vegetable Hash with Poached Eggs and Parsley Pesto
Yield: Makes 4 servings
Ingredients: 2 cups (packed) fresh Italian parsley leaves (from 2 bunches); 1/4 cup extra-virgin olive oil; 2 tablespoons pine nuts, toasted; 2 tablespoons fresh lemon juice; 2 tablespoons water; 1 small garlic clove, peeled; Nonstick vegetable oil spray; 2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound); 2 1/2 cups 1/2-inch dice peeled parsnips; 2 cups 1/2-inch dice peeled rutabagas; 1 1/2 cups 1/2-inch dice peeled carrots; 1/2 cup 1/2-inch dice red bell pepper; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 4 green onions, sliced; 4 large eggs

By Annie Somerville

August 20, 2004

Recipe information

Yield
Makes 4 servings

Ingredients

Pesto

cups (packed) fresh Italian parsley leaves (from 2 bunches)

/4 cup extra-virgin olive oil

tablespoons pine nuts, toasted

tablespoons fresh lemon juice

tablespoons water

small garlic clove, peeled

Hash

Nonstick vegetable oil spray

1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)

1/2 cups 1/2-inch dice peeled parsnips

cups 1/2-inch dice peeled rutabagas

1/2 cups 1/2-inch dice peeled carrots

/2 cup 1/2-inch dice red bell pepper

tablespoons extra-virgin olive oil

garlic cloves, minced

green onions, sliced

large eggs

Need to make a substitution?

Preparation

For pesto:
Step 1
Blend all ingredients in processor until almost smooth. Season with salt and pepper.
For hash:
Step 2
Preheat oven to 400°F. 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.
Step 3
Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.

Nutrition Per Serving

Per serving: calories

504; total fat

29 g; saturated fat

5 g; cholesterol

212 mg; fiber

11 g

#### Nutritional analysis provided by Bon Appétit

Explore Bon AppétitEgg Parsnip Vegetable Rutabaga Carrot Main Breakfast Brunch Dairy-Free Gluten-Free Vegetarian Roast Poach Food Processor Winter Fall Bon Appétit Epicurious

Recipe information

Ingredients

Pesto

Hash

Preparation

For pesto:

Step 1

For hash:

Step 2

Step 3

Nutrition Per Serving

Recipe notes