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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 4 x Potatoes, diced
- 1 x Sweet potato, diced
- 1 x Onion, diced
- 3 x Cloves garlic, minced
- 2 x Zucchini, diced
- 1 x Yellow squash, diced
- 2 x Tomatoes, seeded and diced
- 2 dsh Worcestershire sauce
- 2 Tbsp. Cayenne sauce
- 1/4 c. Minced fresh basil
- Â Â Salt and black pepper to taste
- 6 c. Water
- 1 Tbsp. White wine vinegar
- 12 x Large eggs
Direcciones
- 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.
- 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.
- Keep hot while poaching the Large eggs.
- 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.
- Divide the hash among 6 plates, then top each serving with 2 poached Large eggs.
- Serve hot, with warm sauce on the side.
- 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% |
