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root vegetable hash with apples and pancetta

fall root vegetable breakfast hash-- withspice seasonal recipes

This root vegetable breakfast hash is filled with crispy pancetta, chunks of sweet apples, thyme and caramelized shallots. Top it with a soft poached egg.

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Ingredients

Instructions

  1. In a large cast iron skillet, add pancetta and 1 tablespoon of olive oil and turn heat to medium low. Cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8- 10 minutes. Transfer pancetta to a paper towel lined plate with a slotted spoon.
  2. Pour off all but 1 tablespoon fat and add remaining 1 tablespoon olive oil and shallots. Cook until softened, stirring occasionally, about 3 minutes. Stir in garlic and thyme and cook another minute.
  3. Add turnip, sweet potato, rutabaga, apple and red pepper flakes (if using) and season with salt and freshly ground black pepper. Stir to coat in oil, spread into an even layer and reduce heat to low. Cook, stirring occasionally, until vegetables are browned, caramelized and tender, about 35 minutes. 
  4. While hash is cooking, poach the eggs. Fill a large saucepan with 4 inches of water, bring to a bare simmer and add vinegar. Transfer an egg to a small bowl. Slowly stir the simmering water to create a gentle whirlpool, then slip the egg into the center. Cook at a bare simmer for 4 minutes for a firm white and runny yolk or 5 minutes for a soft but set yolk.
  5. Use a slotted spoon to remove the egg from the water and place on a paper towel lined plate. Repeat with remaining 3 eggs. When hash is nearly done, eggs can be reheated in hot water for 45 seconds- 1 minute and gently dried with a paper towel.
  6. Remove hash from heat and stir in pancetta. Top with poached eggs, garnish with fresh parsley and serve.

 

Nutrition

Keywords: root vegetable hash, breakfast hash