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Roasted Vegetable Hash and Poached Egg


Serves four

2 parsnips, cut into half-inch squares

2 sweet potatoes, cut into half-inch squares

2 cups new potatoes, cut into quarters

1 cup baby portabella mushrooms, sliced

1 cup kale, chopped

2 shallots, cut into rings

1 cup grape tomatoes

4 slices thick-cut bacon, cooked and  broken into small pieces

1 bulb garlic, unpeeled, top cut off

salt, freshly ground pepper, and a sprig of rosemary, needles removed

3 tablespoons virgin olive oil

4 eggs

Preheat oven to 425 degrees. Put the parsnips, sweet potatoes, and new potatoes in a bowl with two tablespoons of olive oil, salt, pepper, and rosemary. Coat evenly and place on a large baking sheet. Cook for 35–50 min until soft.

In the same bowl used to coat the vegetables, place the mushrooms, the tomatoes, and the shallots and coat with the leftover olive oil mixture. Pour a tablespoon of garlic in the open end of the garlic bulb and place the garlic and grape tomato mixture evenly on a baking sheet; place in the oven with vegetables for 30 minutes.

In a pan, cook the bacon and place on paper towel; dry the grease. Cook the kale in the pan with a little olive oil or a little of the bacon grease.

Bring a large pot of water to a boil, then let it simmer to just below a boil. When all of the vegetables are cooked, plate them with the kale, tomatoes, and bacon.

Poach the eggs for three minutes in the boiling water; then place the eggs on top of the vegetables and cut open each egg just before serving.

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