This hearty cold-weather breakfast dish of nutritious and earthy root vegetables topped with eggs is especially pretty when made with a combination of red and golden beets. Cut the potatoes last so they don’t have time to discolor, and leave the skins on for a rustic look.
Root-Vegetable Hash Topped with Poached Eggs
1 lb. (500 g) red or yellow beets, or a combination
1/2 lb. (250 g) peeled sweet potatoes
1 1/2 lb. (750 g) Yukon Gold or white boiling potatoes
1 yellow onion
3 Tbs. olive oil
3 garlic cloves, minced
Salt and freshly ground pepper
3 Tbs. chopped fresh parsley leaves
4 eggs
Preheat an oven to 400°F (200°C).
Trim the stems and tails from the beets and peel them, then dice into 1/2-inch (12-mm) cubes. Dice the sweet potatoes and Yukon Gold potatoes into 1/2-inch (12-mm) cubes. Peel and chop the onion.
Pour the oil into a large roasting pan. Add the vegetables, spreading them in a single layer, and sprinkle with garlic, 1/2 tsp. salt and 1⁄4 tsp. pepper. Roast, stirring every 15 minutes to scrape up any browned bits, until the vegetables are tender, 45 to 50 minutes. Stir in the parsley.
Bring a large, deep fry pan of lightly salted water to a boil. Reduce heat to a simmer. Crack eggs, 1 at a time, into a measuring cup, then gently slide each egg into water. Cook until eggs are softly set, about 3 minutes.
Divide vegetable hash among 4 plates and top each portion with a poached egg. Season eggs with salt and pepper and serve immediately. Serves 4.
Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira
