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Farmers Market Hash with Poached Eggs

August 26, 2014
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Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

Sometimes the best dishes come together at the most unexpected times. When you’re least expecting it, when you barely have anything in the fridge and just have to throw something together, or when you are simply…not thinking about it. This farmers’ market hash is one of those dishes.

Not thinking can be such a great thing. I’m totally guilty of over-thinking most things in life (to the nth degree). Hello! Wedding planning!

When you spend close to four hours (ok, more like seven) trying to figure out what type and size pots and pans to register for, you know you have a serious problem.

Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

But there is one area of my life where I consider myself to be a relatively successful ‘non-thinker’.

Food and cooking. I’m not gonna lie, food blogging has definitely made this a little bit more difficult. It is really easy to want to add one.more.thing to practically every dish that comes out of my kitchen (and makes itself onto this site). This can be a great thing, because sometimes it really is just that one little extra thing that takes a dish from good to great.

It has made me a more creative cook in so many ways!

Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

But for the most part, I really just strive to make yummy food without the frills, and just the teeniest amount of flair. Food that makes me want to do a happy dance all over my little apartment. And more importantly, food that will hopefully make you want to do a happy dance all over your home!

That is always (and will forever be) my end goal. I definitely fall off the bandwagon every now and then, but I hope that is how you feel when you take the time to visit this site (and for that, I pretty much love your guts).

And if you get inspired to get in the kitchen and make your own version of a dish, well, that’s even better.

Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

Woh, who knew hash could bring out all the mushy love stuff?!?

Hash tends to have that effect on me (and I’m pretty sure, most people). Throw together a skillet of crispy potatoes full of farmers’ market veggies (in this case, green beans, tomatoes, fresh corn, and mini sweet peppers), top it with perfectly runny poached eggs, and I guarantee that people will love you just a little bit more.

There are heavier, meatier hashes (like this one) and lighter, summer-y hashes. This dish is definitely the latter. It is hearty enough to fill you up for hours, but not food-coma inducing either.

Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

If you can’t find mini sweet peppers, feel free to substitute with chopped bell peppers, cubanelle, or even poblano peppers (just remember, poblanos can vary in spiciness and the seeds should be removed prior to cooking).

Oh yeah, and remember that basil oil recipe I shared the other day? You’re going to want to drizzle the extras all over this. Cheese isn’t a bad idea either!

Farmers Market Hash with Poached Eggs

Yield: 2 Servings (easily doubled or tripled)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients:

  • 3 tablespoons grape seed or canola oil, seperated
  • 12 ounces (3/4 lb) red new potatoes
  • 3 ounces (1/4 lb) green beans, sliced into 1″ lengths (roughly 3/4 cup)
  • 1 ounce (6-7 whole) mini sweet peppers, stems removed
  • 1 ear of corn, stripped of kernels
  • 1/2 cup (1/4 lb) grape or cherry tomatoes, sliced in half
  • 2 medium garlic cloves, finely minced
  • 4 whole eggs
  • basil oil, for drizzling (recipe here)
  • good-quality parmesan cheese (optional)

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Chop the potatoes (leave the skin on) into 1/2″ chunks, and pat them lightly with a paper towel or clean kitchen towel to remove any excess starch. Heat the 2 tablespoons of oil in a large, cast-iron skillet (10-inch) over medium-high heat. Sauté the  potatoes, tossing frequently, until golden brown on all sides.  Season with salt and pepper and set aside in a bowl.  
  3. Heat the remaining tablespoon of oil to the skillet, and add the green beans and mini sweet peppers. Sauté over medium-high heat for 2-3 minutes, stirring frequently, until charred slightly. Add the corn kernels and tomatoes and saute for an addition 2-3 minutes, stirring frequently. Add the garlic, and sauté for an additional minute or until fragrant. Season hash to taste with salt and pepper. Using a spatula or spoon, distribute the hash evenly in the pan in one layer.
  4. Place the skillet in the oven and bake at 425 degrees for 15-20 minutes, or until golden brown.
  5. Meanwhile, fill a large skillet with several inches of water, salt heavily, and bring to a boil. Reduce the heat so that that the water is barely simmering (small bubbles are visible on the bottom of the pan).
  6. Crack the eggs, one at a time, into a small sieve set over a bowl. Discard the loose egg whites that drain into the bowl–and place the eggs carefully into small ramekins. Tip the eggs gently into the simmering water. Using a slotted spoon, gently make sure they are not sticking to the bottom of the pan. Cook them, turning them once, for 3-4 minutes, or until the whites are cooked through and the yolk is soft to touch. Drain them on a paper-towel lined plate.
  7. Remove the hash from the oven, distribute it evenly among plates, top the hash with the poached eggs and drizzle with basil oil. If you’re feeling extra decadent, top it with microplaned Parmesan cheese. Eat up!

Since the hash is cooked all the way through on the stove, you can skip the oven step in this recipe, but I love that it helps brown all the vegetables evenly (it helps make them a little bit more crispy) and keep the hash warm and out of the way while you prepare the eggs!

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Farmer's Market Hash with Poached Eggs | blogggingoverthyme.com

Posted in: All Recipes, Breakfast, Dinners, Eggs, Gluten Free, Healthier Dinners, Healthy and Light, Quick Weeknight Dinners, Summer, Vegetarian
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