Now that it’s Hatch chile season, and there’ piles of them everywhere…I’m going crazy adding them to dishes. This summer vegetable hash, with poached eggs, is just one of the many recipes I’m making with them. Just to clarify, hash does not have to be some big heavy gut busting greasy breakfast. It doesn’t even have to have potatoes in it (although it probably should…but this one doesn’t). A hash is just a really tasty way to use up all the odds and ends stuff that’s taking up space in your fridge.
Oh, and hash can be included in vegetarian recipes too. It doesn’t have to have meat in it either, to be called hash.
This recipe was an easy one to throw together. I had some Hatch chiles leftover from roasting, that didn’t make it into the freezer, there was a partial box of mushrooms hanging out in the back of the fridge and I had a couple different colored bell peppers that I’d been using in salads. I found a zucchini in the crisper drawer that was on the verge of questionable; then I grabbed a tomato and onion (which I always have on hand) a bit of seasoning and it was pretty much brekkie.
I just thought it needed a little more “sticking power” so I sliced some polenta rounds (how great is that polenta in a tube?) and browned those rounds for the base of the vegetable hash. Then I thought it needed some kind of sauce, but I’m just too lazy to make that stuff up. Plus sauces are usually heavy and full of fat and calories (somebody’s been having to wear their elastic waist shorts lately…some body) so I thought poached eggs would be the perfect addition.
All in all, I think it took me 20 minutes to make two of these (one at a time because I grabbed a pan that was way too small) for our breakfast. So not only is it delicious and healthy, it’s quick. What’s not to love about a breakfast like that? The other thing I like about this recipe is that you could easily call this lunch or a light dinner too.
I know you’ve got a bunch of odds and ends hiding out in your fridge. Don’t have any polenta? Use some leftover rice or even a piece of toast on the bottom of the plate. Either one of those will sop up all the delicious vegetable juices and that great oozy egg yolk. If you don’t like poached eggs, fry the eggs or you could even scramble them for the kids.
This is one of those recipes that really isn’t a recipe so much as it is a suggestion and you fill in the blanks. And just because you’re eating one of those “vegetarian recipes,” you won’t be starving a few minutes later. This is a plate of hash after all.
- 6½" Slices of Polenta (from tube of pre-made polenta)
- 2 Handfuls Sliced Mushrooms
- ½ Cup Diced Bell Peppers (any color)
- ½ Cup Diced Red Onion
- 1 Sliced Zucchini (or any summer squash)
- 2-4 Hatch Chiles (roasted and chopped)
- 1 Large Tomato (diced)
- ¼ Teaspoon Granulated Garlic
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil
- 4 Eggs
- Lightly coat a non-stick pan with cooking oil and heat over medium high heat.
- Place polenta rounds in pan and cook on both sides until crispy and browned.
- Remove from pan and arrange 3 slices per plate.
- Add a bit of olive oil and swirl it around the pan.
- Once hot, toss the mushrooms into the pan and cook until you get a good sear on them (about 3-5 minutes).
- Next toss in the peppers, onion and zucchini and cook them just until they begin to soften (about 3-5 minutes).
- Stir in the hatch chiles, tomatoes, garlic, salt and pepper and continue to cook until heated through.
- Top the polenta with vegetables.
- While the veggies are cooking is when you should be cooking your eggs.
- To poach the eggs, get a pot of water boiling, then turn the heat down so that it's only doing a slow boil.
- Break your egg into a cup.
- Use a spoon and stir the boiling water so that you form a kind of water tornado in the pot and pour your broken egg into the center of the tornado (stop stirring).
- Let the egg cook for about 2½ - 3 minutes then remove it with a slotted spoon and top your vegetables with it.
- Continue doing this with the rest of your eggs.
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