Name: Root Vegetable Hash with Poached Eggs and Parsley Pesto
Yield: Makes 4 servings
Ingredients: 2 cups (packed) fresh Italian parsley leaves (from 2 bunches); 1/4 cup extra-virgin olive oil; 2 tablespoons pine nuts, toasted; 2 tablespoons fresh lemon juice; 2 tablespoons water; 1 small garlic clove, peeled; Nonstick vegetable oil spray; 2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound); 2 1/2 cups 1/2-inch dice peeled parsnips; 2 cups 1/2-inch dice peeled rutabagas; 1 1/2 cups 1/2-inch dice peeled carrots; 1/2 cup 1/2-inch dice red bell pepper; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 4 green onions, sliced; 4 large eggs

Recipe information

Yield
Makes 4 servings

Ingredients

Pesto

2 cups (packed) fresh Italian parsley leaves (from 2 bunches)

1/4 cup extra-virgin olive oil

2 tablespoons pine nuts, toasted

2 tablespoons fresh lemon juice

2 tablespoons water

1 small garlic clove, peeled

Hash

Nonstick vegetable oil spray

2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)

2 1/2 cups 1/2-inch dice peeled parsnips

2 cups 1/2-inch dice peeled rutabagas

1 1/2 cups 1/2-inch dice peeled carrots

1/2 cup 1/2-inch dice red bell pepper

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 green onions, sliced

4 large eggs

Preparation

For pesto:
Step 1
Blend all ingredients in processor until almost smooth. Season with salt and pepper.
For hash:
Step 2
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
Step 3
Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.

Nutrition Per Serving

Per serving: calories

504; total fat

29 g; saturated fat

5 g; cholesterol

212 mg; fiber

11 g

#### Nutritional analysis provided by Bon Appétit

TagsHash Egg Yukon Gold Potato Potato Root Vegetable Vegetable Parsnip Rutabaga Carrot Main Breakfast Brunch Dairy Free Gluten Free Vegetarian Roast Poach Food Processor Winter Fall Bon Appétit

Recipe information

Ingredients

Pesto

Hash

Preparation

For pesto:

Step 1

For hash:

Step 2

Step 3

Nutrition Per Serving

Recipe notes