Hashing it Out!

This recipe is so perfect for those chilly winter months -- healthy and hearty. It's great for breakfast but we've made it for dinner too! You can basically roast any kind of winter veggies you want but here's the way I made it. Fennel bulb, carrots, turnips, other types of squash and yukon gold potatoes make good substitutions as well.

Winter Veggie Hash

Ingredients
1 butternut squash, peeled, seeds removed and cubed
1 lb Brussels sprouts, halved
1 bunch kale, stems removed and cut into bite sized pieces
3 parsnips, sliced into chunks
3 shallots, quartered
8 eggs (for poaching)
white vinegar (for poaching)
1 tbsp fresh thyme leaves
8 sage leaves, roughly chopped
safflower oil (or other oil with high smoke point -- can also use grapeseed)
olive oil
salt & pepper for seasoning

Directions

1. Preheat oven to 400 degrees. Boil a medium pot of water to cover parsnips and parboil them for 15 min. Enough to where they are softened a little bit. Drain water.

2. Combine parsnips, squash, shallots, sprouts, thyme and sage in a large bowl. Toss with enough safflower oil to coat and season with salt and pepper.

3. Spread squash/veggie mixture onto 2 large baking sheets and bake in 400 deg oven for 30-35 minutes, until squash is cooked through.

4. While veggie mixture is roasting, prepare the eggs for poaching. You can do this 4 at a time using this method: http://www.youtube.com/watch?v=UMiCy8EH1go

5. Toss kale with salt and pepper and a drizzle of olive oil. When veggies are roasted, remove them from the oven and into a covered casserole dish or pot to keep warm. Spread the kale onto one of the baking sheets and flash broil kale for 3 min or until edges are slightly crispy. *watch this closely because kale can burn pretty fast!! 

6. Poach eggs and toss kale in with remaining veggies.

7. Arrange mound of roasted veggies on plate, top with 2 poached eggs and freshly ground pepper. Serves 4!