Our easy brunch-worthy Veggie Hash, topped with poached eggs, will make any special
gathering “rise and shine” to the occasion!
Cooking Time: 25 min
What You’ll Need:
• 2 tablespoons olive oil
• 4 cups frozen cubed hash brown potatoes
• 2 cups chopped fresh broccoli florets
• 1 medium-sized red bell pepper, chopped
• 1 medium-sized onion, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups sliced fresh Alii mushrooms
• 8 eggs, poached (see Poaching Pointers, below)
What To Do:
1. In a skillet, heat oil over medium-high heat. Add potatoes, broccoli, bell pepper,
onion, salt, and black pepper . Cook 8 to 10 minutes, or until potatoes start to
brown, stirring occasionally.
2. Add mushrooms and cook 4 to 5 minutes, or until tender. Spoon hash onto plates
and top with poached eggs.
To poach means simply to cook gently in a liquid that’s lightly boiling. Typically, plain
water with a bit of white vinegar (to keep the egg whites together) is used to poach eggs.
Here’s how easy it is to make poached eggs:
• In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to
keep the water simmering gently.
• Break an egg into a custard cup or bowl. Holding the dish close to the water’s
surface, slip the egg into the water; repeat with additional eggs, one at a time.
• Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks
begin to thicken, but are not hard.
• Using a slotted spoon, remove and drain the eggs.