Whenever I am at a loss for what to make for dinner I always come back to breakfast. Everyone is always happy, dinner is quick and you can take any ingredients you have and make an awesome breakfast just by adding an egg!
Cooking the vegetables separately may seem like a pain but it really is what makes this hash all about the vegetables. By blanching the asparagus you maintain the beautiful color and the desirable snap. There is no sog-dogs ( my families term for soggy vedge) in this supper! Cooking the peppers and leeks prior to adding the potatoes helps solve the over-crowded pan/steamed food issue. Getting that beautiful crust is what a great hash is all about. This starts with cast iron, par cooking your potatoes, and not over crowding your skillet. When I say let the potatoes cook undisturbed I mean it folks! We want that crust!
Poached eggs really elevate most breakfast dishes. Who doesn’t love a beautifully sunny runny yolk! As long as you don’t forget your vinegar in your pan and watch the clock you will have perfect poached eggs every time.
To brighten up the vegetable hash I finish the dish with some mango relish. The mango adds a subtle sweetness while the lime balances the richness of the egg yolk. Savory, a little sweet, a little sour and oh so delicious. I hope you give my vegetable hash with mango relish a try!
Vegetable hash with mango relish. Pan roasted potatoes, asparagus & green pepper hash topped with a poached egg & mango relish.#snapyoursupper Click To Tweet
Pan roasted potato, asparagus & green pepper hash topped with a poached egg and mango relish
- 1 large mango peeled, diced
- 1 medium shallot minced
- 2 teaspoons fresh mint finely chopped
- 1/2 teaspoon lime zest
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon olive oil
- 2 cups asparagus trimmed and chopped
- 3 tablespoons unsalted butter divided
- 2 teaspoons olive oil divided
- 2 large green bell peppers diced
- 2 medium leeks sliced/white& light green part only
- 1/8 teaspoon kosher salt
- 2 cloves garlic minced
- 8-10 medium red potatoes scrubbed clean/large diced
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon white distilled vinegar
- 4 large eggs
-
In small bowl combine all ingredients for mango relish and stir to combine. Set aside.
-
Bring medium saucepan filled with salted water to a boil. Add asparagus and blanch for 3 minutes. Immediately drain and submerged in ice water to stop the cooking. Set aside.
-
In medium saucepan placed diced potatoes and cover with salted water. Bring to a boil and cook 8-10 minutes or until potatoes yield to a knife inserted. Drain potatoes and set aside.
-
Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of butter and 1 teaspoon of olive oil. To pan add green peppers, leeks, and 1/8 teaspoon salt. Cook until leeks and peppers begin to soften. Add garlic and continue to cook 1 minutes longer. Remove vegetables with a slotted spoon to a bowl and set aside.
-
Add remaining butter and olive oil to cast iron skillet. Add potatoes in single layer. Cook undisturbed for 4 minutes. Flip potatoes over and season with chili powder, 1/4 teaspoon salt, & black pepper. Continue to cook for 3 minutes. Add reserved drained asparagus, and green pepper mixture to the potatoes. Stir once to combine and cook for 2-3 minutes or until vegetables are warmed through. Keep warm while you cook your eggs.
-
Bring medium saucepan of water to a simmer. Add vinegar and stir. Crack each egg into a ramekin. Slowly slide eggs into simmering water. Cook for 3-4 minutes. Remove with a slotted spoon onto a paper towel lined plate.
-
Divide hash mixture between 4 serving plates. Top each plate with poached egg and mango relish. Serve immediately.
If you love eggs be sure to check out https://snapyoursupper.com/bistro-brunch-pizza-with-herbed-ricotta-beech-mushroom-quail-eggs-topped-withfrisee-salad-and-warm-pancetta-dressing/