Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1 Leek, white and light green part, - washed, sliced thin

  3. 1 Onion - finely chopped

  4. 2 Garlic cloves - minced

  5. 1 teaspoon 5ml Coarse salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 4 Carrots - cut 2 Baking potatoes - cut 1 Red bell pepper - seeded, and cut 1 Poblano chile - cut 1/4 lb 113g / 4oz Mushrooms - cut 1/4" dice

  8. 1 Cilantro - chopped

  9. 1 tablespoon 15ml Vinegar

  10. 4 Eggs - cracked into individual bowls Salsa Roja - if desired

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes. To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash. Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels. Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja. This recipe yields 4 to 6 servings.


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