Market Veggie Hash Recipe

Method

1. 1

   Fill a medium pot with salted water and bring to a boil. Add the small new potatoes and cook until tender, about 10–12 minutes. Drain and let cool slightly before dicing into bite-sized pieces.

2. 2

   Prep the vegetables: dice the zucchini, cut carrots into bite-sized coins, thinly slice the radishes, and roughly chop the parsley. Mince the garlic.

3. 3

   Heat a large skillet over medium heat and add the olive oil.

4. 4

   Add the diced potatoes to the skillet in a single layer. Season with a pinch of salt and pepper. Sauté until edges are golden and crispy, about 5–7 minutes.

5. 5

   Stir in the carrots and zucchini; continue cooking until they are tender and browned in spots, about 6–8 minutes.

6. 6

   Add the minced garlic and cook 1 minute until fragrant. Adjust seasoning with more salt and pepper as needed.

7. 7

   Fold in the radishes and cook 1–2 minutes to warm through while preserving their crunch.

8. 8

   Poach the eggs: in a shallow pan, simmer water with a splash of vinegar. Break each egg into the water and poach for 3–4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon.

9. 9

   To serve, spoon the veggie hash onto plates, top each portion with a poached egg, sprinkle with chopped parsley, and finish with a light squeeze of lemon juice if using.