Vegetable Hash with Poached Eggs

How many of you are in need of a healthy meal after the weekend? I know I am. Saturday, not only did my husband and I stop in at our favorite candy store, but we also stopped in at Whole Foods for some dessert. Needless to say I had my fill of sugar for the day! After a day of indulging it always feels good to get back on track with a delicious and healthy dinner. This Vegetable Hash with Poached Eggs was just what I needed to fill me up and get me back on track!

Before we talk about the healthy hash lets talk about the candy store, makes sense right? This candy store is unlike any candy store I’ve been in. It’s a local business in downtown Littleton called Lola’s Sugar Rush, I love that name! They have an incredible selection of nostalgic candy and candy bars, any flavor jelly belly you could ever want, and jar and jars full of different types of chocolate as well as gummy candies. My husband always goes for the gummy candies. His favorites are the sour cherry rings and gummy worms. My favorite are the chocolate covered gummy bears and the mint chip malt balls. Just give me a bag of those two things and I’m one happy lady! Of course by the time we walk out of there with out bags of candy we’ve spent $10 or more, but for the occasional special treat it’s totally worth it!

So after consuming by bag of chocolate covered gummy bears and enjoying every last one of them, I knew that I was going to need some good healthy food sitting around the next day to help detox from my Saturday sugar rush. I decided that a low carb hash full of colorful vegetables was the way to go.

All of the produce in the stores right now looks amazing and it’s so hard for me to control myself. Luckily having a produce buying addiction isn’t necessarily a bad thing, assuming you use it. Hash is a great way to use up things in your fridge that are on their last leg. For this vegetable hash I decided to use asparagus because I can’t get enough of the stuff! I also used zucchini, summer squash, red bell pepper, carrots, onion, and corn. I seasoned the hash with thyme and rosemary and it gave the dish a great spring flavor.

The last thing to mention about this vegetable hash is the delicious poached eggs on top. Not only do the eggs add protein to the meal, but they taste so darn good with all those veggies! I love when you cut into the delicate poached egg how the rich yellow yolk oozes all over the vegetables and creates a wonderful sauce for them. If you overdid it this past weekend and need a great, easy to make meal to get back on track with, then get yourself a grocery cart full of vegetables and make they delicious hash!

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Vegetable Hash with Poached Eggs

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This vegetable packed hash is a delicious and easy to make meatless meal!

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Ingredients

Vegetable Hash

• 1/2 of a yellow onion, diced
• 1 red bell pepper, diced
• 1 large carrot, diced
• 1 zucchini, diced
• 1 summer squash, diced
• 1/2 pound asparagus, cut into 2 inch pieces, woody ends discarded
• 1/2 cup frozen corn
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper

Poached Eggs

• 4 eggs
• 2 teaspoons white vinegar
• 1 teaspoon kosher salt

Instructions

Vegetable Hash

1. Heat a large skillet over medium high heat and spray it generously with cooking spray or a couple teaspoons of flavorless oil.
2. When the skillet is hot add in the onion, carrot, bell pepper, and 1/4 teaspoon of salt.
3. Saute the vegetables for about 4 minutes or until just tender, then remove from the skillet onto a plate.
4. Spray the skillet with more cooking spray then add in the asparagus, zucchini, summer squash, remaining 1/2 teaspoon of salt, black pepper, thyme, and rosemary (rub the thyme and rosemary between the palms of your hands to crush it slightly).
5. Cook the vegetables for another 4 minutes until just tender.
6. Add the onion, carrot, and red bell pepper back in with the other vegetables along with the frozen corn.
7. Cook for another minute then remove from the heat and top with the poached eggs.

Poached Eggs

1. In a large pot add water until it comes up about 2-3 inches on the sides.
2. Bring the water to a simmer over medium heat then add in the vinegar and salt.
3. Crack the eggs separately into small dishes.
4. Using a slotted spoon create a whirlpool in the simmering water then gently pour 2 of the eggs individually into the swirling water.
5. Let the eggs cook in the water for about 2-3 minutes depending on how soft you want them, then lift them out with the slotted spoon and let them drain on a paper towel while you repeat the process with the remaining two eggs.
6. Sprinkle the eggs with salt and pepper.

More Vegetable Packed Recipes:

Turkey and Vegetable Skillet 

Vegetable Minestrone Soup

Crustless Vegetable Quiche