Veggie Hash Recipe
Season Vegetable, Potatoes, Poached Egg hollandaise
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Ingredients
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Vegetable Hash
Hollandaise Sauce
Poached Eggs
Method
Prepare the Vegetable Hash
- 1
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes until they begin to soften.
- 2
Add Vegetables
Add the diced red bell pepper, green bell pepper, onion, zucchini, and yellow squash to the skillet. Season with salt and black pepper. Cook for another 10-15 minutes, stirring occasionally, until all vegetables are tender.
- 3
Finish the Hash
Stir in the chopped parsley and cook for an additional 2 minutes. Remove from heat and keep warm.
Make the Hollandaise Sauce
- 4
Combine Ingredients
In a heatproof bowl, whisk together the egg yolks and lemon juice until it thickens slightly.
- 5
Add Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper. Keep warm.
Poach the Eggs
- 6
Prepare Water
Fill a large saucepan with water and bring to a gentle simmer. Add vinegar.
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
- 8
Plate the Hash
Spoon the vegetable hash onto plates.
- 9
Top with Eggs and Sauce
Place a poached egg on top of the hash and drizzle with hollandaise sauce. Serve immediately.