My dad recently visited Seattle for several days. On our way back from picking him up from the airport, he told us about a delicious breakfast he had eaten one morning. He said it was a winter root vegetable hash with carrots, sweet potatoes and white potatoes, topped with a poached egg and braised corn beef. That same night my mom and I picked up our Bluebird CSA vegetable box and, to our delight, found sweet potatoes, turnips and rainbow carrots! The next day we recreated the hash my dad had described and decided to call it 'Seattle Hash.' It's a delicious dish that's perfect for breakfast or brunch.
My favorite chef of all time is Julia Child. Several years ago, my family went to New York City for a visit. My mom and I were able to visit the Strand, a gigantic bookstore that has every book known to mankind (or pretty close to it). My dream has always been to get a copy of Julia Child's "Mastering the Art of French Cooking" cookbook. Although the Strand had a copy of "Mastering the Art of French Cooking," they also had a collection of Julia Child's cooking DVDs, titled "The Way to Cook" that caught my eye. My mom gave me a choice: I could have the book or the DVD set, and I chose the DVD set.
I frequently watch these videos and recently watched the segment on how to poach eggs. You simply fill a pot with water and add a touch of vinegar. Once the water is almost boiling, you give the water in the pot a quick stir with a spoon and crack an egg into the pot. Stirring the water before adding the egg prevents the egg from sticking to the bottom of the pot when you drop it into the water. The swirling water makes the egg white fold around the yolk and let it cook for 4-5 minutes, depending on how runny you want the egg. Voila! You have a perfect package of poached egg. Poached egg is delicious by itself, over toast or hash, and even on top of salads.
Seattle Hash with Poached Egg
Use any combination of winter root vegetables. I used the veggies and herbs that came in this week's Bluebird CSA box.
- 1 large purple carrot, scrubbed and diced
- 1 large yellow carrot, scrubbed and diced
- 1 medium sweet potato, peeled and diced
- 6 baby turnips, discard root and greens (or eat greens in a salad) scrubbed and diced
- 3 tablespoons baby green Vidalia onion, minced
- 1 tablespoon grapeseed oil (better for cooking at higher heat than olive oil)
- 3 sprigs fresh thyme, strip leaves off stem, discard stem
- 3 fresh sage leaves, minced
- To taste, sea salt and cracked black pepper
I minced the onion because we do not like big pieces of onion. Cut remaining veggies into similar size so they cook evenly. Heat oil in skillet over medium heat. Saute onions for 2 minutes then add veggies and cook 5 – 10 minutes. Be sure to not move veggies around a lot in skillet otherwise they will not brown. Stir in herbs, salt and pepper. Cook 5 – 10 more minutes, stirring occasionally. Taste a few pieces to see when veggies are no longer crunchy and adjust seasoning to taste.
- 4 eggs
- 1 tablespoon white vinegar
Fill medium sized pot a little more than half full of water and bring to barely boiling (you will see little bubbles at the bottom of the pot that start to rise to the surface). Add vinegar to pot which helps the egg white stay close to the yolk. Stir water with spoon and one egg at a time, crack into pot. By swirling the water before adding the egg, makes the egg white wrap around the yolk. Cook 5 minutes for a lightly firm but runny yolk (see photo). If you prefer a really runny yolk, cook for 4 minutes. Remove eggs with slotted spoon. Place eggs on plated hash and eat while hot.
Makes 4 servings