Categories: Breakfast
Ingredients
- 2 carrots, peeled and cut into 1/2-inch dice
- 2 parsnips, peeled and cut into 1/2-inch dice
- 1 russet potato, peeled and cut into 1/2-inch dice
- 3-inch rosemary sprig
- 1 1/2 tbsp olive oil
- Sea salt and black pepper
- 1 1/2 cups shredded leftover Perfect Pot Roast (see recipe)
- Few drop of white vinegar
- 4 large eggs
Directions
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Preheat oven to 375.
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Place the carrots, parsnips, potato, rosemary, and oil on an 11×17-inch rimmed baking sheet and stir to combine, coating all the veggies in oil. Season with salt and pepper. Bake until golden and starting to crisp up, 40-45 minutes.
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Add the pot roast to the veggies and stir to combine. Bake 15 minutes more, until everything is crisp.
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Meanwhile, get working on the eggs. Bring a small saucepan of water to a boil over high heat and add the vinegar. Using a skewer, stir the water in a circular motion, creating a tornado effect. Crack an egg into the water and let it cook for 2 minutes. Use a slotted spoon to transfer the poached egg to a plate. Repeat this process with each of the remaining eggs, making sure to bring the water back to boil each time.
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Divide the hash among 4 deep bowls. Top each with a poached egg. Season with more salt and pepper. Serve immediately.