Hamakua Mushrooms Veggie Hash

Our easy brunch-worthy Veggie Hash, topped with poached eggs, will make any special

gathering “rise and shine” to the occasion!

 

Serves: 4

 

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.

Poaching Pointers

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.

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