Roasted Veggie and Baby Potato Hash with a Poached Egg

This roasted veggie and baby potato hash with a poached egg recipe is my favorite kind of lunch to make during the week. I find ingredients from the fridge that need to be used up, roast them in the oven, then top them with a poached egg. What’s not to love? Simple. Healthy. Delicious.

Roasted Veggie and Baby Potato Hash with a Poached Egg

Hash:

• 1½ cups tiny baby potatoes
• ½ small yellow onion, chopped
• 1 clove of garlic, slivered
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper, to taste
• 4-5 asparagus spears, woody ends removed & cut into bite-sized pieces
• Handful of grape tomatoes
• 1 cup baby spinach

Other:

• 1 tsp vinegar, for the poached egg
• 1 egg

How to Make Roasted Veggie and Baby Potato Hash with a Poached Egg

Preheat the oven to 400 degrees. Coat a cast-iron skillet with olive oil cooking spray.

Season the baby potatoes, onion, and garlic slivers with olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste; toss to coat evenly. Pour into the prepared cast-iron skillet.

Place into the oven and roast for 10 minutes. Flip the potatoes with a spatula, then continue roasting for 10-15 minutes.

Add the asparagus and tomatoes and continue to roast, flipping with a spatula every 5 minutes, until golden brown and fork-tender, about 10 minutes.

Remove from the oven and add the spinach to the skillet, stirring gently for a minute or two, until wilted.

While the veggies are roasting, heat 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.

When you remove the veggies from the oven, break 1 egg into a small ramekin. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.

Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes.

Remove the egg using a slotted spoon and drain a bit over the pan.

Serve the roasted veggie and baby potato hash in a bowl topped with the poached egg. Season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!!!

Side Note: To cut down on the roasting time for the potatoes, par-cook them in boiling water for 7 minutes before roasting.