Makes:
6 servings
Utensil:
12" Electric Oil Core Skillet
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Transform those leftover roasted root vegetables into a simple brunch or lunch dish. Add in onion, minced ham, fresh spinach, seasoning and eggs for a one pot meal. Cook eggs in hash right before serving.
1
small
onion, (red or white), shredded, use Cone #2
4
oz
smoked, cooked ham, minced
(113
g)
4
cups
roasted root vegetables, cooled
(704
g)
1⁄2
tsp
garlic powder
(1
g)
1⁄2
tsp
thyme leaves
(1/2
g)
2
cups
baby spinach leaves, fresh
(300
g)
6
each
eggs, whole
salt and pepper to taste
Directions:
- Preheat skillet to 375°F / 190°C degrees. Sauté onion and ham for 4-6 minutes until onion is softened. Add root vegetables, toss to combine.
- Season with garlic powder and thyme.
- Add baby spinach and stir to combine.
- Make 6 indents in hash with spoon, crack an egg into each hole.
- Place cover on skillet and turn heat down to 300°F / 150°C degrees. Cook for 7-9 minutes until eggs are cooked to desired doneness.
- Serve a scoop of hash with egg and garnish with freshly chopped parsley.
Tips:
- Substitute minced ham for turkey bacon, smoked white fish or smoked salmon.
- Add in chopped fresh dill with smoked fish and serve with lemon wedges.
Directions
Tips
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