Roasted Veggie and Baby Potato Hash with a Poached Egg
Servings 1
Equipment
- Cast Iron Skillet
- Small saucepan with lid
Ingredients
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
Instructions
- 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 1½ inches of water and 1 teaspoon of white vinegar in a small 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.