Vegetable hash with poached eggs
SmartPoints® value per serving
Poached eggs find their place firmly on the dinner menu with this potato-and-vegetable mix. Add hot buttered toast for filling supper
500 g, (desiree) cut into 3cm pieces, unpeeled
250 g, (button) quartered
200 g, halved
4 slice(s), toasted
Reduced fat oil spread
- Cook potatoes in a large saucepan of boiling water for 10–15 minutes or until tender. Drain. Heat oil in a large non-stick frying pan over medium heat. Add potatoes and cook, turning occasionally, for 15 minutes or until browned and crisp. Transfer potatoes to a plate, then add mushrooms to pan and cook, stirring, for 2 minutes or until just tender. Add tomatoes and cook, stirring occasionally, for 2 minutes or until just tender. Return potatoes to pan and combine well.
- Meanwhile, bring 5cm water in a large saucepan or deep frying pan to a simmer. Carefully crack eggs one at a time into a cup, then slide without splashing into simmering water. Cook for 3 minutes or until whites have set.
- Divide potato mixture among four serving plates. Using a slotted spoon, remove eggs from frying pan and place on top of hash. Serve with hot toast, buttered with canola spread.
SERVING SUGGESTION: Green salad made with baby rocket leaves.TIP: For the hash, you can use half potato and half sweet potato (kumara).