Spring Vegetable Hash with a Poached Egg

Normally this would not be a dinner that my child would like, but she seemed to think it was OK. You can make it with any vegetables and it is a great way to use up small amounts of leftovers. I just used what was fresh from the farmer’s market.

3 Small Red potatoes – cut into a ½ inch dice

10 asparagus – cut into 1-inch pieces

1 cup of fresh peas

2 leeks – cut into ¼ inch pieces

4 poached eggs

Put the potatoes in a pot of cold water and cook until fork tender- about 10 mins. Drain and set aside. In a separate pan with boiling water cook the asparagus until slightly under cooked. How long depends on how fat your asparagus is my pencil thick stalks took about 2 mins. Pull the asparagus out of the water and add the peas and cook them for two minutes and then drain them and set aside with the asparagus.

Spray a fry pan with Pam and put on a medium heat, add the leeks. Stirring often cook them for three mins and add potatoes and cook another four minutes so the potatoes start to get crispy. Add the green veggies and salt and pepper and cook until everything is hot.

Scoop a quarter of the mixture into a bowl and top with a warm poached egg.