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Vegetable and Greens Hash with Poached Egg

March 10, 2014

Vegetable and Greens Hash with Poached Egg RecipeI found this recipe in the March 2014 edition of Cooking Light Magazine.  It seems easily adaptable for Low Fodmap, but I haven’t been able to try it yet!  (Additions are in italics, omissions are in strikeout)

  • 2 tablespoons garlic-infused olive oil
  • 1 medium red onion, vertically sliced
  • 1 bunch of green onions, green part only
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, chopped
  • 2 1/2 cups cubed peeled sweet potato
  • 2 1/2 cups cubed peeled red or Yukon gold potato
  • 1/4 cup water
  • 4 ounces Lacinato kale, stemmed and chopped (about 2 packed cups)
  • 3 ounces fresh spinach (about 3 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 2 teaspoons hot sauce (optional)

Preparation

  1. Heat a large nonstick skillet over medium heat. Add garlic-infused olive oil to pan; swirl to coat. Add green onion; cook 1 minute or until slightly translucent. Add thyme and garlic, and cook 30 sec, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm.
  2. Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.
Note:

Kimberly Holland, Cooking Light 
MARCH 2014

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