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Roasted Two-Potato Hash with Poached Eggs

Prep Time: 
10 minutes
Cook Time: 
25 minutes
Makes: 
4 servings

Ingredients

1 3/4 pounds small waxy potatoes, cut into 1- to 1 1/2-inch pieces
10 ounces white button mushrooms, coarsely chopped
3 cups half-inch dice peeled yams or sweet potatoes
1/4 cup finely chopped red onions
1/4 cup thinly sliced green onions, white and light green parts only
3 tablespoons tomato paste
3 tablespoons unsalted butter, melted and still hot
2 tablespoons vegetable oil
2 teaspoons seeded minced jalapeño
4 whole peeled garlic cloves
1 tablespoon plus 1 3/4 teaspoons coarse salt, divided
16 grinds black pepper, divided
1/4 cup minced fresh chives
1 tablespoon white vinegar
8 large fresh eggs

Instructions

Position an oven rack in the lower third of the oven, and heat the overn to 450 degrees fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

in a very large bowl, gently and thoroughly stir together the potatoes, mushrooms, yams, onions, green onions, tomato paste, hot melted butter, oil, jalapeno, garlic, 1 1/2 teaspoons salt and 8 grinds pepper.

Pour mixture onto the foil and spread evenly in one layer. Roast, stirring twice, until potatoes are tender and golden, 20 to 25 minutes.

Click here for complete recipe: http://www.montrealgazette.com/life/food-wine/Recipes+Highlighting+versa...

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