Garden Vegetable Hash

SERVES: 4

COOK TIME: 25 Min

Our easy brunch-worthy Garden Vegetable Hash, topped with poached eggs, will make any special gathering "rise and shine" to the occasion!

What You'll Need

2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)

What to Do

In a skillet, heat oil over medium-high heat. Add potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook 8 to 10 minutes, or until potatoes start to brown, stirring occasionally.
Add mushrooms and cook 4 to 5 minutes, or until tender. Spoon hash onto plates and top with poached eggs.

Poaching Pointers

To poach means simply to cook food gently in a liquid that's lightly boiling. Typically, plain water with a bit of white vinegar (to keep the egg whites together) is used to poach eggs.

Here's how easy it is to make poached eggs:

In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to keep the water simmering gently.
Break an egg into a custard cup or bowl. Holding the dish close to the water's surface, slip the egg into the water; repeat with additional eggs, one at a time.
Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks begin to thicken, but are not hard.
Using a slotted spoon, remove and drain the eggs.

And for more tasty mushroom ideas, don't miss our collection of 28 Mouthwatering Mushroom Recipes!