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As those who follow my blog may know I am a bit of a breakfast lover. I enjoy a hearty breakfast and love a properly cooked egg. This morning I got up and saw the wonderful selection of root vegetables I purchased at the Halifax Seaport Farmer’s Market and decided poached eggs on hash would be ideal.
To make my roasted vegetable hash I first needed roasted vegetables. Since it is winter and I am trying to eat locally then the roasted veggies are root vegetables. I picked up some great red onions, sweet potatoes, multicolored carrots and fingerling potatoes from Noggins Corner Farm those served as the base for my breakfast. Who said winter eating is boring in Nova Scotia.
Roasted Root Vegetables
12 Fingerling Potatoes 1 inch slices
3 Carrots Sliced
3 Small to Medium Sweet Potatoes 1 inch dice
1 Red Onion Chopped
2 cloves of Garlic Sliced
1 tsp of salt
1/2 tsp fresh ground black pepper
1 Tbsp Olive Oil
6 sprigs of Oregano
3 sprigs of Rosemary
Preheat the oven to 375. Chop up the vegetables and put them in a roasting pan. sprinkle with salt and pepper, add in the herbs and toss to coat all of the root veggies. Roast in the oven for 30 to 40 minutes. Allow them to brown slightly but take care not to burn the onions or garlic. Stir occasionally to allow for even roasting.
Remove from the oven. These can be served as part of a main course or as I did this morning be used in a hash.
Roasted Vegetable Hash with Poached Eggs
1 Recipe of Roasted Root Vegetables
6 strips of bacon
1 tsp Paprika
8 fresh eggs
1 Tbsp Salt
2 tsp vinegar (rice wine I prefer)
Fry off 6 strips of bacon until crispy. If you are using good smoked bacon render the fat off on medium low heat and then drain off the fat and crisp up. It takes a little more time but you end up with better bacon. Prepare water for poaching the eggs but filling up a large frying pan with water, add in the salt and vinegar, bring to a simmer.
Roughly mash up the hash and add to the pan (preheated) you used to cook the bacon and add the paprika. Fry until potatoes turn a nice shade of golden. Between the oil in the roasted vegetables and the residual bacon fat you will be able to brown up the potatoes.
To poach the eggs crack each egg into a small bowl and slide into the simmering water. Cook them until the whites are firm but the yokes are still runny. The yoke makes a beautiful sauce for the hash.
Plate the eggs on top of the hash. I find this hash sweet enough to support a little spice so I topped it with sriracha hot sauce and some fresh cilantro.
Thanks to my local suppliers:
Root Vegetables: Noggins Corner Farm
Garlic, Eggs and Bacon : Active Life Farm
Fresh Herbs : Riverview Herbs
And as always the Halifax Seaport Farm Market for providing a place for me to purchase great local product. (Especially in the Winter)
Tim's Kitchen Table 