FARMHOUSE HASH WITH POT-POACHED EGGS
Steps:
- Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 338, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 203 milligrams, Sodium 575 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 19 grams, Sugar 4 grams
FARMHOUSE HASH WITH POT-POACHED EGGS
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
- Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
FARMHOUSE HASH WITH POACHED EGGS
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
Provided by Scoutie
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat.
- Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
- Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
CORNED BEEF HASH WITH POACHED EGGS UNDER HOLLANDAISE
This is a great breakfast served with buttered toast and morning coffee. If you prefer a quicker recipe, just use canned corned beef hash.
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 17
Steps:
- HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks, mustard, cayenne, and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the lemon juice, salt, and pepper. Thin with a little water if it's too thick. Keep warm.
- HASH: Heat the oil in a nonstick skillet over medium heat. Add the potatoes, and carrots. Cook until soft, about 10 minutes. Add the onion, corned beef, and chives, and cook 5-10 minutes, turning occasionally. If desired for crispiness, during the last few minutes, don't turn the hash in order to create a searing or browning on the bottom.
- EGGS: ln a large skillet filled with 2" of water, bring it to a boil, and add the vinegar. Reduce the heat to a simmer and crack the eggs carefully into the water. Using a spoon, spoon water up over the top of the eggs several times while they cook. Simmer until the eggs are set, about 3-4 minutes. Remove the eggs with a slotted spoon and place them on paper towels to dry them off.
- SERVE: Place the hash evenly onto warm serving plates. Using the back of a spoon, make a hollow in the center of the hash. Place a poached egg into the hollows and then top with hollandaise; garnish with chives.
Nutrition Facts : Calories 768.1, Fat 65.2, SaturatedFat 29.1, Cholesterol 582.8, Sodium 1289.4, Carbohydrate 16.2, Fiber 2.1, Sugar 2.1, Protein 29.2
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CORNED BEEF HASH WITH POACHED EGGS
Provided by Bruce Aidells
Categories Egg Potato Breakfast Brunch Poach High Fiber Lunch Brisket Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For poached eggs:
- Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
- For corned beef hash:
- Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
- Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
- Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
- Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.
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