For a pot o’gold, the envy of every Leprechaun, try Spring Vegetable Hash with Fried Eggs. A treasure of flavors worthy of all the ancient kings of Eire.
Spring Vegetable Hash with Fried Eggs
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1 1/4 pounds small red potatoes
- 1/2 pound carrots (about 4), peeled
- 2 teaspoons unsalted butter, plus more for frying eggs
- 2 1/2 teaspoons olive oil
- 1 large onion (about 3/4 pound), peeled and chopped
- 3 red peppers, cut into 1/2 inch cubes
- 1 Tablespoon fresh thyme, or
- 1 teaspoon dried thyme
- 1 Tablespoon fresh rosemary
- 1/2 pound asparagus
- 1 Cup chicken stock or water
- salt and freshly ground pepper
- 8 large eggs
- 1 scallion, green and white parts thinly sliced, for garnish
- Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots and continue cooking for 10 minutes more, or until vegetables are just tender. Remove from heat, drain, and set aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
- In a large nonstick skillet, heat butter and oil over medium heat. Add onion and cook until transparent and golden at edges, about 10 minutes. Add red peppers and cook, stirring, another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
- Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock or water to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
- Meanwhile, heat butter to taste in a clean skillet and fry eggs. serve on a bed of hash and sprinkle with scallions.