Vegetarian Hash with an Egg Yolk

18:14:00 Unknown 0 Comments

Serves approx. 4 / Preparation approx. 30 minutes 

This recipe is based on "Hash Pan with Broad Beans" by David Frenkiel and Luise Vindahl from The Green Kitchen. They also have a blog by the same name. I was really drawn to this book because a lot of their vegetarian recipes are inspired by traditional Scandinavian dishes. This one is based on pytti i panna. This recipe can easily be modified to include any veggies you like. By all means, add meat too if you want.



Ingredients 

3 medium carrots - cut into 1 cm cubes
2 parsnips  - cut into 1 cm cubes
2 courgettes -  cut into 1 cm cubes
500g sweet potato -  cut into 1 cm cubes
2 garlic cloves, minced
1 brown onion, finely chopped
about 20 soy beans or a handful of peas
a handful of fresh or dried dill, finely chopped

Dressing

1 tbsp dijon mustard
2 tbsp of flavourless oil
1 tbsp honey
1 tbsp lemon juice

4 egg yolks

Preparation 

1. Heat about 1 tbsp of oil or butter on a medium heat. Make sure to use a large frying pan. 
2. Add the onion and garlic, saute for about a minute. 
3. Add the sweet potato, carrot and parsnips. Fry for about 15 minutes. 
4. Then add the courgette, soy beans and the dill. 
5. Fry for another 5 minutes or until all the vegetables are tender and lightly browned. Season with salt and pepper. 
6. For the dressing, add all the ingredients in a jar then shake. 
7. Serve with an egg yolk on top, the dressing and some pickled beetroot. 
8. The egg yolk will cook in the heat from the vegetables; however, you can always poach or fry the egg if you are more comfortable with that. 
9. Enjoy!