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Receta Roasted Vegetable Hash With Poached Eggs

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Ingredientes

Cost per recipe $8.85 view details

Direcciones

  1. For the hash, heat extra virgin olive oil in a very large saute/fry pan till very warm. Add in potatoes and sweet potatoes and cook till well browned, 4 to 5 min.
  2. Add in onion and garlic and saute/fry till you can smell the aroma. Add in zucchini and yellow squash and saute/fry till crisp-tender, 3 to 4 min. Add in tomatoes and toss with the vegetables. Season the mix with Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
  3. Keep hot while poaching the Large eggs.
  4. To poach the Large eggs, heat water and vinegar till simmering in a large saute/fry pan with sides. Break the Large eggs into a c. and gently add in them into the water. Poach for 4 to 5 min, or possibly till yolk is nearly cooked. Remove Large eggs from pan with a slotted spoon to drain the liquid.
  5. Divide the hash among 6 plates, then top each serving with 2 poached Large eggs.
  6. Serve hot, with warm sauce on the side.
  7. Serves six.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3715g
Calories 1733  
Calories from Fat 668 39%
Total Fat 74.61g 93%
Saturated Fat 20.76g 83%
Trans Fat 0.0g  
Cholesterol 2501mg 834%
Sodium 1064mg 44%
Potassium 6116mg 175%
Total Carbs 176.82g 47%
Dietary Fiber 28.2g 94%
Sugars 35.65g 24%
Protein 99.61g 159%
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