* Exported from MasterCook *
Vegetable Hash With Poached Egg
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons canola oil
1 medium red onion -- finely diced
4 cups finely diced vegetables -- (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)Kosher salt to taste
1 teaspoon cumin seeds -- coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs
1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
2. Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
3. Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
4. Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
To poach an egg: Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), preferably nonstick, with water, and bring it to a boil. Add 1 teaspoon of vinegar to the water. Break an egg into a teacup, and tip into the boiling water. Immediately cover tightly, and turn off the heat. Let stand for four minutes, then remove from the water with a slotted spoon and drain on a kitchen towel. Keep in a bowl of water until ready to use.
Yield: Serves four.
Advance preparation: The cooked vegetables keep well for three or four days. Reheat on top of the stove. I've stirred leftovers into a pot of beans, a great thing to do if you have only a small amount of hash left or if you want to dress up a can of beans. Poached eggs will keep for a day in the refrigerator if you put them in a bowl of water.
Nutritional information per serving: 195 calories; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 186 milligrams cholesterol; 14 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 8 grams protein
This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.
When I was a kid, hash meant one thing: roast beef hash.
My family ate a lot of beef — huge steaks, fat hamburgers and standing rib roasts. I have fond memories of the hash that always came a day or two after the big meal, crusty and savory and sweet with ketchup.
What tweaked my memory was a spicy lentil hash with farro that Dan Coudreaut, the executive chef at (are you ready?) McDonald's, made in response to the following culinary challenge put to him at this year's Worlds of Healthy Flavors conference at the Culinary Institute of America in Northern California: "What would you put on your breakfast menu if your V.P. of food and beverage said he wanted three new breakfast offerings that feature vegetables (including legumes)?" Mr. Coudreaut's idea was to offer three vegetarian hashes topped with poached egg.
Those dishes were more focused on legumes and grains than the hashes I developed for this week's column. One of them is made with ground turkey breast, but the others are mixtures of diced vegetables, sometimes bulked up with grains.
As I made these dishes, I sought the savory, caramelized crusty edge I so loved in the traditional hash of my youth. Ketchup had a lot to do with it, and I've included ketchup in one of this week's recipes. But you can also get the same caramelization with tomato paste, a concentrated source of wonderful antioxidants and vitamins. The vegetable hashes can be served as a main dish if topped with a poached egg, and they make great side dishes. Hash is usually made with leftover meat and potatoes, so use these recipes to figure out how to reuse your own leftovers — vegetables, grains, legumes, lean meats and even fish. Let me know what you come up with.
Feb 14, 2011
Source:
"02-14-11, Recipes for Health, New York Times, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 163 Calories; 12g Fat (66.1% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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