Veggie Hash

Veggie Hash

Prep: 10 Mins Cooking: 30 mins Serves: 4


  • 1 yellow onion
  • ½ lb small red potatoes
  • 1/2 lb sweet potatoes
  • 1 1/2 lb small yellow potatoes
  • 1 cup white kidney beans
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • salt & pepper, to taste
  • 3 tablespoons chopped rosemary
  • 4 eggs


  1. Preheat oven to 375 degrees. Tossed diced potatoes, garlic and onion in olive oil and pour onto a cookie sheet in a single layer. Roast in oven for 25 minutes.
  2. Remove pan from oven, add kidney beans, season with salt & pepper. Toss and return to oven for 20 more minutes.
  3. In the meantime, bring a deep pot of salted water to a boil, then lower the heat to a slow simmer. One at a time, crack an egg into a shallow bowl, then gently slip the egg into the water. Cook for 4 minutes until egg whites have set, remove from pot.
  4. Once vegetables are cooked tender, divide evenly onto 4 plates.
  5. Top each dish with a poached egg, sprinkle with rosemary, and serve.