Tuesday, February 18, 2014

Vegetable and Greens Hash with Poached Egg

Sticking with the "Cooking Light" recipe pool this week. TOTALLY outside the box for me but very simple and chock full of lots of delicious vegetables in one dish. Super nutritious!

Source: Cooking Light


  • 2 tablespoons olive oil 
  • medium red onion, vertically sliced
  • 1 tablespoon chopped fresh thyme
  • garlic cloves, chopped
  • 2 1/2 cups cubed peeled sweet potato 
  • 2 1/2 cups cubed peeled red or Yukon gold potato
  • 1/4 cup water 
  • 4 ounces Lacinato kale, stemmed and chopped (about 2 packed cups)
  • 3 ounces fresh spinach (about 3 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon white vinegar
  • large eggs 
  • 2 teaspoons hot sauce (optional)
  • Directions:

  1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm.

  1. Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.
Yield: 4 servings 

Nutrition info per serving:  326 calories,  12 g fat,  12 g protein, 43 g carbs, 5.5 g fiber

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