Roasted Vegetable Hash with Poached Eggs

* Exported from MasterCook *

Roasted Vegetable Hash with Poached Eggs

Recipe By : Cooking with Caprial
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Potatoes

Amount Measure Ingredient -- Preparation Method
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1 Tablespoon olive oil
4 potatoes -- diced
1 sweet potato -- diced
1 onion -- diced
3 cloves garlic -- chopped
2 zucchini -- diced
1 yellow squash -- diced
2 tomatoes -- seeded and diced
2 dashes Worcestershire sauce
2 Tablespoons cayenne sauce
1/4 cup fresh basil -- chopped
Salt and pepper -- to taste

6 cups water
1 Tablespoon white wine vinegar
12 eggs

For the hash, heat olive oil in a very large sauté pan until very hot. Add
potatoes and sweet potatoes and cook until well browned, 4 to 5 minutes.
Add onion and garlic and sauté until you can smell the aroma. Add zucchini
and yellow squash and sauté until crisp-tender, 3 to 4 minutes. Add
tomatoes and toss with the vegetables. Season the mixture with
Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
Keep warm while poaching the eggs.

To poach the eggs, heat water and vinegar until simmering in a large sauté
pan with sides. Break the eggs into a cup and gently add them into the
water. Poach for 4 to 5 minutes, or until yolk is nearly cooked. Remove
eggs from pan with a slotted spoon to drain the liquid.

Divide the hash among 6 plates, then top each serving with 2 poached eggs.
Serve warm, with hot sauce on the side.

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Notes from Caprial: You can make the hash the night before and heat it up
in the morning while poaching the eggs. Have hot sauce on hand to serve as
an accompaniment.