Sunday-night Vegetable Hash
From chihuahua 16 years ago
- 30 minutes to make
- Serves 4
I found this recipe ten years ago in Good Housekeeping Magazine. The poached eggs complete the meal. Makes a nice presentation. Satisfying.
Ingredients
- 1 1/2 pounds all-purpose potatoes (about 4 medium), peeled and cut into 1/2-inch cubes shopping list
- 6 slices bacon, cut into 1-inch pieces shopping list
- 1 large red pepper, cut into 1/2-inch pieces shopping list
- 1 15 1/2 to 19 oz. can black beans, rinsed and drained shopping list
- 4 large eggs shopping list
- salt shopping list
How to make it
- In 3-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 4 minutes or until potatoes are almost tender. Drain well.
- In non-stick 12-inch skillet, cook bacon, red pepper, potatoes and 1/4 tsp. salt over medium-high heat until vegetables are tender and browned, about 15 minutes, stirring occasionally.
- Stir in black beans; heat through.
- In non-stick 10-inch skillet, heat 1 1/2-inches of water to boilling over high heat. Reduce heat to medium-low. One a time, break eggs into custard cup, then, holding cup close to water's surface slip each egg into simmering water. Cook eggs 3 to 5 minutes until desired doneness. When done, carefully remove eggs from water with a slotted spoon. Drain each egg (still held in spoon) on paper towels.
- Serve poached eggs on top of vegetable hash.
- Sprinkle eggs with salt and pepper if desired.
- Goes perfectly with thick slices of country-style bread.
People Who Like This Dish 3
- trigger MA
- misslizzi Philadelphia, PA
- chihuahua Sonoma County, USA
- Show up here?Review or Bookmark it! ✔
trigger
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "