Vegetable Hash With Poached Egg

Name: Vegetable Hash With Poached Egg
Total time: 40 min
Yield: Serves four
Ingredients: 2 tablespoons canola oil; 1 medium red onion, finely diced; 4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip); Kosher salt to taste; 1 teaspoon cumin seeds, coarsely ground; 2 teaspoons sweet paprika; 2 tablespoons ketchup; Freshly ground pepper to taste; 4 poached eggs

By Martha Rose Shulman

Total Time: 40 minutes
Rating: 5(174)
Notes: Read community notes

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there’s ketchup involved, this dish tastes like traditional hash to me.

Featured in: A Medley of Leftovers

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Ingredients

Yield:Serves four

2tablespoons canola oil
1medium red onion, finely diced
4cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1teaspoon cumin seeds, coarsely ground
2teaspoons sweet paprika
2tablespoons ketchup
Freshly ground pepper to taste
4poached eggs

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
Step 2
Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
Step 3
Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
Step 4
Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Tips

To poach an egg: Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), preferably nonstick, with water, and bring it to a boil. Add 1 teaspoon of vinegar to the water. Break an egg into a teacup, and tip into the boiling water. Immediately cover tightly, and turn off the heat. Let stand for four minutes, then remove from the water with a slotted spoon and drain on a kitchen towel. Keep in a bowl of water until ready to use.
Advance preparation: The cooked vegetables keep well for three or four days. Reheat on top of the stove. I’ve stirred leftovers into a pot of beans, a great thing to do if you have only a small amount of hash left or if you want to dress up a can of beans. Poached eggs will keep for a day in the refrigerator if you put them in a bowl of water.

Ratings

5 out of 5

174 user ratings

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Cooking Notes

Deb Amlen6 years ago

Really tasty, and a great way to use up extra veggies in the crisper. I eat this any time of the day.

JPeterson6 years ago

What a delicious way to use up not-so-fresh vegetables. We all loved this one.

Howard6 years ago

In addition to the recipe I threw in mushrooms, broccoli and peas that were in the crisper. Also used left over tomato paste instead of ketchup.

ben clememce 6 years ago

Really good to have on hand for hardy meal.

Weslie6 years ago

wonderful. used mushrooms and bits of cauliflower in lieu of kohlrabi. vegetable drawer happily empty.

Paxwolf4 months ago

Has anyone used leftover roasted veggies?

Lynn1 year ago

followed the intent of this but roasted and also fried some of the veggies like potatoes, eggplant, bell pepper and squash, plus sautéed beyond beef and red onions in a separate pan. Mixed it all together at the end except potatoes so they wouldn't get soggy....great simple healthy dinner.

Clare T.1 year ago

Delicious way to use up vegetables. I used celery, sweet potato, yellow squash, and parsnip. I also threw in some Swiss chard at the end, then topped it with the poached egg.

Lindsey B2 years ago

I skipped the stovetop preparation and went with a 400 degree oven x 45 min preparation. It worked well. My newly vegetarian daughter gave me permission to make this again. She liked it.

Lanam2 years ago

Tip: if you don’t use celery, sub with a watery vegetable or keep water close by for deglazing so you don’t burn your skillet, particularly when the spices are added and cooked for 15-20 minutes. SO GOOD. I love ketchup with hash, don’t know why I never thought to cook it right in. I used what I had: yellow onion, purple potato, parsnip, carrot, half a Serrano pepper. Salt well. Served with egg scramble (using some of the hash in the scramble), more Heinz ketchup, Cholula original hot sauce.

Trixie the Whore2 years ago

Used sweet paprika and half smoked. Next time might use all smoked. Tasty!

Danica2 years ago

I swapped out a tomato jam for the ketchup. Cooked up a few slices worth of bacon, diced. Omitted the salt (because bacon) and cleared my veggie drawer of the brussel sprouts (sliced thin). Wonderful fall veggie hash!

christine3 years ago

Loved it! Couldn’t seem to get that crust on it but that might have been because of my nonstick pan. Wanted it spicy so I replaced 1T of the ketchup with adobo sauce from a can of chipotles. Threw in some wilting spinach and leftover chopped herbs at the end, added cheese on top for protein. A delicious one pan meal!

Mary B3 years ago

A little too strong with Cumin, but I only had pre-ground.

SH in SF3 years ago

Great! Red pepper, parsnip, carrot, celery, jalapeño. Soft fried eggs.

Nick3 years ago

Made this tonight and my veggies came out very mushy. Not sure if I ever cooked it or used the wrong pot but followed the recipe and put in my Dutch oven since it has more surface area. Any thoughts?

Adam B.4 years ago

Such a great recipe! I start with heating up some ground turkey first, then once cooked I take it out and return it in the second half of step two.

Anna4 years ago

Awesome! For veggies I used mushrooms, carrots, celery and diced potatoes (parboiled) for a more hearty meal and it was delicious! I also added some wilted red chard for the last few minutes of cooking. I definitely want to make this again..yum!

dennis4 years ago

too sweet next time i will leave out the ketchup

Karen4 years ago

This is a great way to use up various vegetables in the fridge. Some greens, such as kale or beet greens, added at the end would be a nice addition. I have a high-quality flavorful paprika and next time I would increase the ratio of cumin to paprika.

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