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Winter Veggie Hash, Poached Egg and Salsa Verde

If I were a photographer and a cook then my blog would look like this every week!  I had a photo shoot during a recent cooking class since I’m in the process of redoing my website and blog (and combining the two!). My dear friend and talented photographer Andera Lorimor took the photos. But alas I am not (yet) a photographer so enjoy this rare week of beauty on this site.

We cooked up a storm in class including one of my all-time favorites: Veggie Hash with Poached Egg and Salsa Verde. Sounds fancy but is simple and delicious and uses pretty common pantry items. You can use almost any vegetable in the hash and this time of year my favorites include celery root, parsnips, sweet potatoes, and various winter squashes. So adapt to your taste and the season. And you can simplify the salsa verde by skipping the capers and egg. The bright, lemony salsa verde does balance out the sweetness of the vegetables really well.

Quick Veggie Hash with Salsa Verde and Poached Egg

This is a quick way to use a variety of vegetables such as zucchini, potatoes, parsnips, all of which you can grate. You can also use veggies you can’t grate but cut into small dice like peppers, broccoli, etc. It’s a great brunch or dinner dish. It can be adapted in many ways. You can add any leftover meat or add bacon or sausage. It’s fabulous with the salsa verde but if you don’t have time or interest in that, toss in the herbs noted below.

Serves 4

3 medium carrots, scrubbed trimmed and grated on the large holes of box grater (or w/ food processor)

1 small delicata squash, cut in half, seeds and strings removed and grated

½ onion, diced or several scallions sliced into thin rounds

olive oil

salt and pepper

handful of basil or parsley, chopped, or 2 tablespoons chopped chives (optional—see note above)

4 eggs, poached (see below)

Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over high heat. Add the onions and veggies all at once. Add a couple of pinches of salt and stir well. Cook on high heat for several minutes and then turn down to medium-high as the veggies start to brown. Cook for about 7-10 minutes until veggies are tender and a bit browned. Just before the veggies are done add the chopped herbs, if using. Adjust for salt and add freshly ground pepper.

Poaching Eggs

Bring plenty of water to boil in a wide pot. Add about 3 tablespoons of white wine vinegar to the water. The vinegar is the trick to pretty poached eggs so don’t skimp on it. One at a time crack an egg into a small bowl and slide it gently into the boiling water. Continue until all eggs are in the water. Cook for about 4-5 minutes to get firm whites and runny yolks. Lift out of the water with a slotted spoon. You can trim the edges if they are really ratty.

Serve the hash topped with a poached egg and a tablespoon or so of Salsa Verde, see recipe below.

Salsa Verde

This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better.

You can use a food processor for this since (except the egg white which you add at the very end, chopped by hand) but you can also just chop everything by hand. It’s not intended to have a smooth, uniform texture so don’t overprocess if you go that route.

1 1/2 cups finely chopped parsley (about one medium bunch)

grated zest of 1-2 lemons

1 shallot or chunk of onion, finely diced (optional)

2-3 tablespoons capers, rinsed (optional)

1-2 small garlic cloves, minced

¾ cup extra virgin olive oil

2-3 tablespoons fresh lemon juice or white or red wine vinegar

Salt and freshly ground pepper

1 hard-boiled egg (optional)

Combine all the ingredients except the egg, salt, and pepper. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and the white back into the sauce, season with salt and pepper and adjust lemon/vinegar as needed.


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9 Comments Post a comment
  1. Adriane D #

    I am so making this!

    October 25, 2011
  2. Sue #

    I loved the veggie hash in class, Katherine, and it was a big hit with my family, too. (But I didn’t peel my Carnival squash, and that variety is not nearly as tender as Delicata!) Also, I made the spicy eggplant spread from another of your classes, thinned it with my LAST tomatoes and used it as a pasta sauce–it was good, but when I topped each serving with a spoonful of leftover salsa verde? Super-good.

    October 25, 2011
  3. Lovely! Thanks for the inspiration!

    October 25, 2011
  4. Lynette #

    This dish has been a hit with my family ever since we made it in class! I’ve made it with sweet potatoes instead of the squash and it was fabulous. The salsa verde has also been a HUGE hit — we love it with quinoa patties, as a dressing for last-minute salads, mixed up with egg salad, mushed together with white beans… it’s SO versatile and DELICIOUS!

    October 25, 2011
    • So glad to hear that Lynette. I’m thrilled. And I couldn’t agree more about the salsa verde.

      October 25, 2011
  5. Maryann #

    I made this tonight with kohlrabi, parsnip, and sweet potato. So, so good. The salsa verde really makes the meal. What a great meal to use up our end of season CSA (I live in Maine) root veggies.

    I keep coming back to your blog for not-too-complicated and healthy veggie-based meals. Thanks for the inspiration and recipes.

    October 28, 2011
    • Thanks Maryann for your note. That sounds like a wonderful combination of veggies to use in the hash. Glad enjoy the site. Keep visiting!

      October 28, 2011

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